Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce

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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.

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Made a great Christmas dinner. I have used this recipe successfully with both elk and beef.

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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.

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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.

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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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I just made this for Christmas dinner for 12 people and it was a huge hit. We had a 5lb tenderloin so I doubled the gravy recipe, however it ended up being way too much. Don't worry about the cocoa, you can't even taste it in the sauce, it only adds depth and a slightly sweet smell.

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Our daughter served this beef tenderloin for Christmas dinner, and we all LOVED it! It was delicious (and elegant!.

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It was very tasty; I just found the wine and cocoa a tiny bit strong. Next time I would increase the broth a little.

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Good things come to those who wait. The sauce did take a significant amount of time to thicken. In fact, in my case I think it thickened a tad too much, though I decided to skip the straining step simply because it just seemed wrong to toss all of the veggies.

Definitely a keeper.

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The sauce was so silky and rich! We used a Sirloin Tri Tip Roast rather than filet and it was great