Beef Tenderloin with Rosemary and Chocolate

Beef Tenderloin with Rosemary and Chocolate
Photo by Christopher Hirsheimer


  • 1 clove garlic, minced (about 1 tsp.)
  • 2 cups low-sodium beef broth
  • 1 2-lb. beef tenderloin roast
  • 1 bay leaf
  • 1 Tbs. unsweetened natural cocoa powder
  • ¼ tsp. table salt, plus more to taste
  • 1 small carrot, finely chopped
  • + 8 more ingredients
    • 1 sprig fresh thyme
    • 1 tsp. chopped fresh rosemary
    • 1 stalk celery, finely chopped (about ¼ cup)
    • 2 cups dry red wine
    • 4 tsp. olive oil
    • 2 Tbs. tomato paste
    • ½ cup chopped shallots
    • ¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 425°F. Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. 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. Ro...

View full recipe at Fine Cooking


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