Roasted Beef Tenderloin With Rosemary, Chocolate and Wine Sauce |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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One of the best dishes I have ever made. This sauce is so wonderful, you can also do this with pork tenderloin. I did not have any fresh herbs on hand and substituted with dried, and it still was perfect. This dish is not only elegant but healthy. Ingredients:
1 (2 lb) beef tenderloin |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
4 teaspoons olive oil |
1/2 cup chopped shallot |
1 small carrot, finely chopped |
1 stalk celery, finely chopped (about 1/4 cup) |
1 garlic clove, minced (about 1 teaspoon) |
2 cups dry red wine |
2 cups low sodium beef broth |
2 tablespoons tomato paste |
1 bay leaf |
1 sprig fresh thyme |
1 tablespoon natural unsweetened cocoa powder |
1 teaspoon chopped fresh rosemary leaf |
Directions:
1. Directions.
2. Preheat the oven to 425 degrees F.
3. Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
4. Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
5. While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
6. Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce.
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