Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

Show: Healthy Appetite with Ellie Krieger Episode: Chocolate Surprises

Rated: 5 stars out of 5Rate itRead users' reviews (21)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 35 min

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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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Comments & Reviews

recipe Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
cathy lawrenceville, NJ 09-13-2009
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Wonderful flavor
Rated: 5 stars out of 5

I made this dish last night and it was amazing. My husband and I both loved it. The sauce was perfectly balanced with the... beef. I certainly would make again for a dinner party. Read more
recipe Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
Jan Meridian, ID 09-09-2009
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My Husband loved it
Rated: 5 stars out of 5

My husband is the hardest person to please. He loved this and the leftovers are even better then the first time. It is... easy, looks great when served and taste even better then it looks. I followed the recipe except I didn't want the Rosemary in the sauce at the end, so cooked it in the sauce before I drained it. Was excellent that way. Anyone who doesn't make this is missing the best company meal around.Read more
recipe Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
Craig Stevens Point, WI 07-27-2009
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Tasty Sauce
Rated: 5 stars out of 5

I make the sauce all the time. My variation of the sauce is drop the wine and use a 12 or 16 oz of a good porter or stout... beerRead more
recipe Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
Lark Tiburon, CA 05-12-2009
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Interesting...
Rated: 3 stars out of 5

"Interesting." That's the word that both my husband and I spontaneously spoke upon tasting this dish. Of course, the... tenderloin roast was excellent. Unless you undercook or overcook a cut like that, you can't really screw it up. However, the sauce was, well, interesting, but not delicious. It's important to note that this sauce is low in fat and high in a number of healthy, antioxidant-packed ingredients. But that being said, it just wasn't all that in regards to flavor. I think we would have been just as happy with the beef jus, salt and pepper. So considering the chopping, sauteing, straining and pan washing, I'd skip the sauce and go for the jus.Read more
recipe Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
Lisa Chapman, KS 04-18-2009
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Delicious!
Rated: 5 stars out of 5

Everyone loved this so much they wanted more! Unanimously agree this is perfect to wow guests.
recipe Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce
Dorothy Valdosta, GA 04-07-2009
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It's a Keeper
Rated: 5 stars out of 5

My whole family loved this dish. I would use a thickener the next time for the sauce.