This hearty recipe combines three favorites: roast beef, chocolate, and wine, for delicious holiday meal fare.
- 2 lbs. Beef tenderloin
- 1 Tbsp. unsweetened natural cocoa powder
- 1 sprig fresh thyme
- 1 bay leaf
- 2 Tbsp. Tomato paste
- 2c low-sodium beef broth
- 2c dry red wine
- 1minced garlic clove
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 1/2c chopped shallots
- 4 Tbsp. olive oil
- 1/4 tsp. ground black pepper
- 1/2 tsp. salt
- 1 tsp. chopped fresh rosemary leaves
Preheat the oven to 425 degrees F Season the meat with salt and pepper. In a large skillet, heat 2 t of the oil over medium-high heat until good and hot, then add the meat and sear. Transfer the meat to a rack set on a baking sheet. Roast until and instant-read thermometer inserted in the thickest part registers 140 degress 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 t of oil in a large saucepan over medium-high heat. Add the shallots, carrots, and celery and cook 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 ½ c, 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.
280 Calories, g 31 protein, g 7 Carbs, g 9 fat, mg 375 sodium, mg 82 cholesterol, g 1 fiber
Courtesy of Ellie Krieger, Food Network.