1 Video | Photo: Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce Recipe
Ingredients
- 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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 36 reviews
By laurel_5052569
San Diego, CA
on January 05, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was an easy, excellent recipe. My guests thought it was one of the best meals they'd EVER had. I'll never do a standing rib roast again. This is better and healthier.
My twist: Seared with salt/pepper in olive oil, while waiting made a slurry of fresh rosemary, about 6 cloves garlic, sea salt, pepper and olive oil. Smeared this all over the top before I roasted.
Served with my signature roasted garlic/parmesan mashed potatoes, asparagus w/home made hollandaise, spinach pear candied pecan and goat cheese salad. And Chocolate Pavlova with Raspberries and whipped cream...SO good.
By kdlohrey
Yardley, PA
on January 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made a great Christmas dinner. I have used this recipe successfully with both elk and beef.
By dlpoor_12760351
La Mesa, 43
on November 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tried this recipe for Thanksgiving and found the recipe very easy to prepare We were having 7 people at my Parents home so I actually cooked 2 roast. My dad being particular and not knowing the likes of the 3 family friends I decided to do one roast per the recipe and another using sage,thyme and rosemary along with salt and pepper and made tradtional gravy. The second roast was done to the recipe. First I will say that I too found the cook time for the sauce quite a bit longer that stated in the recipe but no problem. The reaction I got from the meal made me feel so proud and satisfied. When I say the meat was so tender you could cut it with a fork it is literally what I did. Tenderloin is expensive and I got this on sale but if I ever have a special occasion meal this will be my first choice. Ellie this is a winner.
Read all 36 reviews