Best Roasted Beef Tenderloin With Rosemary Chocolate And Wine Sauce Recipes

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE

Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce image

Provided by Ellie Krieger

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 (2-pound) beef tenderloin roast
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, 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 unsweetened natural cocoa powder
1 teaspoon chopped fresh rosemary leaves

Steps:

Preheat the oven to 425 degrees F.
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.
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.
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.
Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce

Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams

BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE

Beef Tenderloin with Port-Rosemary Sauce image

Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.

Provided by Rinder

Categories Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
3/4 cup minced shallot
2 cups dry red wine
1 1/2 cups port wine
2 cups beef broth
1 sprig fresh rosemary
2 tablespoons olive oil
8 slices beef tenderloin, 1 inch thick
salt & freshly ground black pepper
1/3 cup unsalted butter, chilled
2 teaspoons chopped fresh rosemary

Steps:

In a large,heavy skillet over medium-high heat,melt the butter.
Add the shallots and saute until tender.
Stir in the wine and Port.
Boil for 5 minutes.
Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
Strain and set aside.
In a large heavy skillet,heat the oil over medium-high heat.
Season the beef with salt and pepper.
Cook beef until desired doneness,about 4 minutes.
per side for medium-rare.
Transfer to a serving platter and keep warm.
Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
Gradually add the butter,whisking until just melted.
Do not allow sauce to boil.
Stir in chopped rosemary.
Season to taste with salt and pepper.
Spoon sauce over beef and serve.