Holiday Roast Beef with Red Wine and Cocoa Sauce

A hearty and festive recipe combining roast beef, rich red wine, and a touch of chocolate for a delicious holiday meal.

Ingredients

• 2 lbs. Beef tenderloin

• 1 Tbsp. unsweetened natural cocoa powder

• 1 sprig fresh thyme

• 1 bay leaf

• 2 Tbsp. Tomato paste

• 2 cups low-sodium beef broth

• 2 cups dry red wine

• 1 minced garlic clove

• 1 celery stalk, finely chopped

• 1 small carrot, finely chopped

• 1/2 cup chopped shallots

• 4 Tbsp. olive oil

• 1/4 tsp. ground black pepper

• 1/2 tsp. salt

• 1 tsp. chopped fresh rosemary leaves

Directions

Roast the Beef

1. Preheat the oven to 425°F.

2. Season the beef tenderloin with salt and pepper.

3. In a large skillet, heat 2 Tbsp. of olive oil over medium-high heat. Once hot, sear the meat on all sides.

4. Transfer the seared meat to a rack set on a baking sheet.

5. Roast in the oven until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare (about 30 minutes) or to your desired degree of doneness.

6. Remove the beef from the oven, cover with aluminum foil, and let rest while preparing the sauce.

Make the Cocoa Red Wine Sauce

1. Heat the remaining 2 Tbsp. of olive oil in a large saucepan over medium-high heat.

2. Add the shallots, carrots, and celery; cook until softened (about 5 minutes).

3. Add the garlic and cook 2 more minutes.

4. Stir in the red wine, beef broth, and tomato paste.

5. Add the bay leaf and thyme; bring the mixture to a boil.

6. Reduce heat and simmer until liquid is reduced to about ½ cup (approximately 40 minutes).

7. Strain the sauce through a fine mesh strainer into a small saucepan.

8. Stir in the cocoa powder and chopped rosemary.

9. Season with salt and pepper to taste.

10. Serve alongside the sliced tenderloin.

Nutrition Facts

• 280 Calories

• 31 g Protein

• 7 g Carbohydrates

• 9 g Fat

• 375 mg Sodium

• 82 mg Cholesterol

• 1 g Fiber