Beef Tenderloin with Chocolate & Rosemary

We've all been there, right?  That Big Night coming up...the night where you need to impress.  The night where not just any dinner will do.  You need a fancypants dinner.  A dinner where your guests say "holy freaking cow" after just one bite.

Ooooooooo

Not only will this dish totally meet the Big Night/Fancypants Dinner criteria, but it's also super easy to make.  No joke!


Beef Tenderloin with Chocolate & Rosemary
Recipe adapted from Ellie Krieger

One 2-lb beef tenderloin roast
Salt & freshly ground black pepper
4 tsp extra-virgin olive oil, divided
1/2 cup chopped shallots
1 small carrot, chopped
1 stalk celery, chopped
1 cloved garlic, minced
2 cups dry red wine
2 cups low-sodium beef broth
2 tbsp tomato paste
1 bay leaf
1/2 tsp dried thyme
1 tbsp unsweetened cocoa powder
1 tsp freshly chopped rosemary

1.  Preheat oven to 425.

2.  Season the meat with salt and pepper.  In a large skillet, heat 2 tsp of oil over medium-high heat until HOT.  Add the meat and sear until well browned on all sides (about 10 minutes total).

A HOT skillet will get that perfect sear and seal in those juices.

3.  Transfer the meat to a rack set on a baking sheet.  Roast until an instant-read thermometer inserted in the thickest part of the meat reads 140 F for medium-rare (about 45-50 minutes).  Remove it from the oven, cover with aluminum foil and let rest for AT LEAST 15 minutes before slicing.

If you're pressed for time, chop everything ahead of time.

4.  While the meat cooks, make the sauce.  Heat the remaining 2 tsp oil in the same large skillet 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 another 2 minutes.  Add the wine and broth and stir in the tomato paste; be sure to scrape up the brown bits from the tenderloin!!  Add the bay leaf and thyme and bring to a boil.  Simmer until the liquid is reduced by 1/2 (about 40 minutes).

Chopping the veggies smaller will help them cook faster.

5.  Strain the sauce through a fine mesh strainer into a small saucepan.  Stir in the cocoa powder and rosemary and season with salt and pepper.  Serve on the side with sliced tenderloin.

The smell of the cocoa and rosemary hitting the hot red wine mixture is INTENSE.

Even though this does take a little while to make, don't be intimidated by the steps.  All you're doing here is browning meat, moving it to the oven to roast, and making a pan sauce.  That's it.  Easy, right?  Right. :)

And if you haven't yet tried the combination of beef and cocoa, you seriously need to.  The beef comes out juicy and tender; the sauce is luscious and flavorful without being overly rich.  The cocoa powder deepens the flavor while the fresh rosemary brightens it.

So if you have a Big Night coming up, consider splurging on a beef tenderloin and wow-ing the taste buds off your guests!