Best Romantic Beef Tenderloin For Two Recipes

BEEF TENDERLOIN WITH MUSHROOMS

Steps:

• 1.Place oven rack in center position and pre-heat oven to 350°F. 2.Pour one tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the mushroom and shallots and season with salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms and shallots develop a bit of color and soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside. 3.Mix together in a small bowl remaining olive oil, rosemary and garlic and season with salt and black pepper. Rub the rosemary-garlic mixture on top and all along the sides of the beef. 4.Arrange the sliced red onion on the bottom of the same skillet and place the seasoned beef tenderloin on top of the onions. 5.Arrange the mushroom and shallot mixture around the sides of the beef and place in the pre-heated oven for 45-50 minutes for medium-rare or longer for more well done results. 6.Remove from oven and rest for 10-15 minutes before serving. Enjoy!

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE

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