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
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By dlpoor_12760351
La Mesa, 43
on November 26, 2011
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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.
By mrsillypants
far away
on May 18, 2011
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This recipe is super easy, delicious and hard to mess-up. After reading the reviews, I must say some people need to work on their cooking technique. No need to simmer (as oppose to boil unless you don't plan to pay attention. You can cook the sauce on higher flame if you stir from time to time and stay in the kitchen. It can be reduced in 30 minutes. Also use good wine. I may be crazy but it seems to me a nice cab sauvigon or syrah reduces better then box-o-wine merlot. Lastly temps and times are a rough guide. Depending on your oven (altitude, cut of beef, whatever you can put the meat in sooner/later and have it done sooner/later. Strain well and NO CORN STARCH to thicken. I can't believe I read that! This recipe is all about the sauce, nothing else.
By MaggieOhio
Ravenna, OH
on December 30, 2010
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First of all, I did not follow the recipe to a T. I used a good merlot for the sauce and grilled my filet mignon after seasoning and letting it rest. I used my own judgement and cooked the sauce until thick. Since I wasn't sure how long the sauce would take, I made it in advance. Although this is a healthy lite recipe, I did add a teaspoon of butter to the sauce for flavor and after all, it was Valentines Day. That being said, this was an excellent rich sauce for the lean cut of meat. I served with fresh steamed asparagus tossed with fresh Meyer lemon juice, and oven roasted seasoned red potatoes. A wonderful dinner!
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