Delight Your Taste Buds With Beef Tenderloin: Recipe
Welcome to my kitchen, where today we will be preparing something out of the ordinary! Typically, chocolate is considered a dessert ingredient, but how about combining it with beef? Today, I am presenting you with my Beef Tenderloin with Chocolate Wine Sauce recipe. Trust me; this recipe may sound a bit peculiar, but it’s a combination that works like magic.
This recipe offers a perfect balance between sweet and savory, and you might find yourself asking why haven’t I thought of this before? The tender beef and the rich creamy chocolate wine sauce are the perfect pairing, resulting in an explosion of flavors in your mouth.
If you’re looking to impress your guests, whether for date night or company dinner, this dish will do the trick. And don’t worry – this recipe is not too complicated to execute. Follow along with me as we dive into the ingredient list and learn how to create an unforgettable meal that every meat lover will adore!
Why You’ll Love This Recipe
Are you looking for a recipe that’s perfect for a fancy dinner or a special occasion? Look no further than this Beef Tenderloin with Chocolate Wine Sauce recipe! This dish is sure to impress any guest or even satisfy your own fancy tastes.
One of the reasons you’ll love this recipe is its unique blend of flavors. The sauce features a rich, dark chocolate combined with robust red wine that works wonders with the seared beef tenderloin. The addition of bay leaf, fresh rosemary leaf and fresh thyme brings out an extra burst of herbs that will take this dish to the next level.
Not only is the flavor combination a winner, but this recipe is easy to follow as well. The steps are simple yet efficient to get that perfectly seared beef medallions. You won’t have to worry about spending all day in the kitchen trying to figure out how to pull off this gourmet dish.
Moreover, it is versatile when it comes to serving and pairing. This dish pairs perfectly with roasted potatoes, mushrooms, or green beans. But feel free to get creative and pair it with other sides that match your palate-preference.
So whether you want to impress your in-laws or treat yourself to a delicious meal at home, give this Beef Tenderloin with Chocolate Wine Sauce recipe from Half Baked Harvest a try. You won’t be disappointed!
Ingredient List
Here are the ingredients for this mouthwatering dish that features a decadent chocolate wine sauce:
- 1 tablespoon of olive oil
- 1 oz beef tenderloin steaks
- Salt and fresh ground black pepper to taste
- 1 garlic clove, minced
- 1 shallot, minced
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 bay leaf
- A few sprigs of fresh thyme and rosemary leaves, finely chopped
- 2 tablespoons of tomato paste
- 2 cups of low-sodium beef broth or stock
- 1 cup of dry red wine, such as Burgundy or Cabernet Sauvignon
- For the chocolate sauce:
- half a cup of dark chocolate chips or chopped dark chocolate
- 1 tablespoon of unsweetened cocoa powder
- ½ cup of the same red wine used for the beef broth
- Salt and freshly ground black pepper to taste
Make sure to choose high-quality ingredients for the best results. For the beef tenderloin, look for angus tenderloin or other premium cuts. The wine should be robust and full-bodied, so it can stand up to the rich chocolate sauce. Also, use fresh herbs instead of dried ones if possible.
The Recipe How-To
To prepare the beef tenderloin, start by preheating your oven to 400°F. While the oven is preheating, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, and let it heat up.
Season the beef tenderloin steaks with salt and pepper on both sides. Once the skillet is hot, add the beef to the skillet and sear it for about 2-3 minutes per side until it develops a nice crust. Remove the beef from the pan and transfer it to a baking dish.
Place bacon slices on top of each steak, then top with fresh rosemary sprigs.
Roast in the oven until an instant-read thermometer inserted into the thickest part of the steak registers 125°F for medium-rare doneness (about 15-20 minutes). Once done, remove from heat, tent loosely with foil and allow it to rest for at least 10 minutes before slicing.
Making The Chocolate Wine Sauce
While the beef is roasting, you can begin making the chocolate wine sauce.
In a saucepan over medium heat, add 1 tablespoon of olive oil, then add finely chopped garlic clove, diced shallots, chopped celery, and diced carrots. Cook until fragrant (about 2-3 minutes).
Add in tomato paste, stirring continuously for about 1 minute, then add dry red wine to deglaze the pan. Let it simmer over medium-high heat until reduced by half.
Add in some fresh herbs such as thyme and a bay leaf to enhance flavor notes. Then pour in some low sodium beef broth or beef stock (1 cup) and stir in some cocoa powder (1 tablespoon), followed by some chopped dark chocolate (2 ounces).
Mix everything together and let it simmer on low for 15-20 minutes until the sauce becomes thick and shiny.
Remove the bay leaf and transfer the sauce to a blender or food processor. Blend it until it becomes smooth.
Serving and Pairing
Once the beef is done resting, slice it into ½-inch thick pieces, then pour a generous amount of the chocolate wine sauce over each tenderloin. This beautifully seared beef tenderloin rosemary chocolate sauce blend results in absolute heaven on a plate.
This recipe pairs well with roasted vegetables such as Brussels sprouts, cauliflower, or butternut squash. You could also serve them with steamed or roasted potatoes.
Pair this dish with a bold red wine such as a Burgundy or a Cabernet Sauvignon to stand up to the rich flavors of the beef and the sauce.
Conclusion
By following these easy recipe steps, you can create a delicious meal that combines two perfectly matched ingredients – beef tender
Substitutions and Variations
If you want to change up this recipe or make some substitutions, there are plenty of options. Here are a few ideas that can give a unique twist to the dish.
– Instead of beef tenderloin, try using venison or rib roast. Both meats have a rich flavor that’s perfect for the chocolate wine sauce.
– For those who prefer a smokier flavor, switch up the red wine with port wine. A port wine chocolate sauce would create an entirely different taste profile that’s still sophisticated and flavorful.
– If you’re looking for a little bit more spice in your meal, add 1/4 tsp of chili powder to the cocoa powder mixture. This will add a subtle kick and enhance the overall richness of the sauce.
– Not everyone likes pairing meat with sweet sauces, but if you enjoy it, substitute lamb with beef tenderloin, and serve it with a cocoa and chili sauce reduction. The combination of spices and chocolate will surprisingly fulfill your curiosity about this ever-so-popular sweetness.
– Another idea is to adjust the mushroom sauce mentioned in other preparations such as filet mignon au poivre. Choose white wine instead of red, mixed it with broth, mushrooms and butter while keeping the amount flared while reducing to produce a more concentrated, rich flavor without overpowering the taste of roasted beef.
– Lastly, if you want to keep things vegetarian, replace meat with grilled Portobello mushroom caps. That creates a bold taste on its own that matches wonderfully well with dollops of rosemary chocolate sauce on top.
No matter what variation is preferred—there’s no limit to what you can experiment with—the hearty flavor and glaze from our original recipe pairs wonderfully well with many other dishes so don’t shy away on trying other substitutes within your plate!
Serving and Pairing
This delectable beef tenderloin with chocolate wine sauce recipe is a showstopper and deserves to be served with a suitable accompaniment. The pan-seared beef tenderloin steaks, coated with the tantalizing aroma of fresh rosemary leaf and thyme, sit elegantly on the plate, begging to be paired with something that complements its bold flavor.
The indulgent chocolate wine sauce is a perfect addition to the succulent roasted beef. The flavors of red wine and dark chocolate meld together seamlessly in this luscious sauce, elevating the dish to new heights. The chocolate-wine flavor profile not only complements the beefy richness but also provides a unique taste experience.
For sides, opt for simple yet scrumptious roasted vegetables like asparagus or carrots which add color and texture besides balancing out the spice levels of the dish. Additionally, creamy mashed potatoes or sweet potato puree can be used to soak up every bit of excess sauce from the plate.
If you fancy wine, try pairing this delectable tenderloin with a rich full-bodied red wine like Cabernet Sauvignon or Merlot. These wines have tannins that are robust enough to stand up to the meat’s bold taste while providing a smooth finish that pairs well with chocolatey sauce. If you prefer white wine, Chardonnay is an equally good option.
Alternatively, if you’re more inclined towards whiskey or bourbon, a glass of your favorite spirit will pair exceptionally well with this dish. The earthy notes of whiskey beautifully complement the complex flavors of the sauce and perfectly balance out the sweetness of the dish.
In conclusion, this recipe is perfect for any special occasion or dinner party when you want to impress your guests with your culinary skills. The perfect pairing will not only enhance the flavors but also elevate your overall dining experience, making it one that you will savor for some time to come.
Make-Ahead, Storing and Reheating
Making this Beef Tenderloin With Chocolate Wine Sauce in advance is a great idea because the flavors will develop even further. While the dish can be made through Step 6 and refrigerated until ready to cook, I would recommend finishing the dish by making the sauce just before serving. For reheating, I suggest doing so in the oven instead of the microwave to prevent overcooking and dryness. To reheat, preheat the oven to 350°F (or 180°C) and cover the roast with foil. Warm it in the oven for about 10-15 minutes or until heated through. Once reheated, make sure to add fresh sauce to each serving.
Storing leftovers is easy. Store any remaining beef and chocolate sauce separately in airtight containers in the refrigerator for up to three days, but make sure that everything is completely cooled down before putting them away. To reheat leftover beef, slice it into smaller portions and warm it up either in a skillet or in the oven at 350°F (or 180°C). The best way to reheat chocolate sauce is on stovetop on medium heat or in a microwave-safe container with frequent stirring until warmed through.
Remember that Beef Tenderloin With Chocolate Wine Sauce is best served immediately after cooking for optimal taste and texture. And, as always, I encourage you to experiment with your own flavors and ingredients when making this recipe!
Tips for Perfect Results
When it comes to cooking any dish, there are a few tips and tricks that can help you achieve perfect results every time. For this Beef Tenderloin with Chocolate Wine Sauce recipe, I have a few tips that will help make your dish outstanding.
One important thing to keep in mind is the quality of the beef tenderloin you purchase. Aim for a high-quality cut of meat, such as an angus tenderloin steak or filet mignon, which will have better flavor and tenderness than lower quality cuts.
Another tip is to let the beef tenderloin come to room temperature before cooking. Taking it out of the fridge at least an hour before cooking will ensure a more even cook and enhance the natural flavors of the meat.
When searing the beef tenderloin, use a chef pan and heat up some olive oil until it’s almost smoking. This will give your tenderloin steaks burgundy chocolate color and a crispy crust.
Don’t forget to season your beef tenderloin with salt and fresh ground black pepper before cooking. These basic yet essential ingredients will bring out the natural flavors of the meat.
Lastly, be sure to let your beef tenderloin rest for at least 5 minutes also after cooking to let the juices redistribute within the meat. By taking these simple steps, you’ll ensure perfect results every time you make Beef Tenderloin with Chocolate Wine Sauce!
Bottom Line
In conclusion, the Beef Tenderloin with Chocolate Wine Sauce recipe is an excellent choice for those looking to elevate their meal experience. The use of fresh herbs like rosemary and thyme, combined with rich cocoa powder and red wine, creates a depth of flavor that pairs perfectly with the tender beef. Whether you’re hosting a fancy dinner party or simply treating yourself to something decadent, this dish is guaranteed to impress.
To enhance your dining experience even further, consider pairing this tenderloin recipe with a full-bodied red wine such as Cabernet Sauvignon or Malbec. The tannins in these wines will complement the richness of the chocolate sauce and provide a balance to the dish.
Remember, cooking can be about experimenting and pushing boundaries. Don’t be afraid to customize this recipe to your liking by adding additional spices and ingredients or substituting certain items. With practice and patience, you will be able to create your own unique version of this classic dish that will leave your guests craving more.
So next time you’re in the mood for something indulgent and satisfying, give this Beef Tenderloin with Chocolate Wine Sauce recipe a try. It’s sure to become a new favorite in your household and leave everyone begging for more.
Beef Tenderloin With Chocolate Wine Sauce Recipe
Ingredients
- 1 (2 lb) beef tenderloin roast
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 teaspoons olive oil
- 1/2 cup chopped shallot
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped (about 1/4 cup)
- 1 garlic clove, 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 leaf
Instructions
- 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.
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