Recipe courtesy of Ellie Krieger
Total:
1 hr 35 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Total:
1 hr 35 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

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

Directions

Watch how to make this recipe.

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

IDEAS YOU'LL LOVE

Stuffed Roast Beef Tenderloin Sandwich

Recipe courtesy of Vince Camillo

Roast Beef Tenderloin with Remoulade Sauce

Recipe courtesy of Laura Calder

Roasted Tenderloin of Beef with Spicy Crab Salad

Recipe courtesy of Tyler Florence

Tenderloin Tamed Beef

Sichuan Beef Tenderloin

Recipe courtesy of Zen Restaurant

Beef Tenderloins con Balsamico

Recipe courtesy of David Rocco

Bourbon Beef Tenderloin

Recipe courtesy of Grasslands Entertainment

Mock Beef Tenderloin

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here