Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

Total Time:
1 hr 35 min
15 min
1 hr 20 min

6 servings

  • 1 (2-pound) beef tenderloin roast
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil
  • 1/2 cup chopped shallots
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped (about 1/4 cup)
  • 1 clove garlic, 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 unsweetened natural cocoa powder
  • 1 teaspoon chopped fresh rosemary leaves
Watch how to make this recipe.
  • Preheat the oven to 425 degrees F.

  • 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.

  • 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.

  • 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.

  • Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce

  • Per Serving: Calories 280; Total Fat 9g (Sat Fat 3g, Mono Fat 4g, Poly Fat 0g); Protein 31g; Carb 7g; Fiber 1g; Cholesterol 82mg; Sodium 375mg

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    This recipe is featured in:

    Celebrate with Wine