Roasted Beef Tenderloin With Rosemary, Chocolate And Wine Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (2 lb) beef tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 teaspoons olive oil
• 1/2 cup chopped shallot
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 garlic clove, 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 natural unsweetened cocoa powder
• 1 teaspoon chopped fresh rosemary leaf

Recipe

• 1 directions.
• 2 preheat the oven to 425 degrees f.
• 3 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.
• 4 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.
• 5 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.
• 6 serving size 3 slices of meat and about 1 1/2 tablespoons of sauce.