As Dorothy would say, “There’s no place like home!” No need to click my sparkly red shoes and take off in an air balloon because I’m already home for the holidays with a week off of work. Good food, good times, shopping, sleep, lunch on the beach, watching movies from the Lazy Boy, Just Dance battles on the Wii, cutest 2-year old fostered cousin ever, and more sleep.
Tonight I’m going to share the main entrée recipe from my Christmas feast. I’m very glad Jesus was born because 1. He has given me eternal life and 2. He created a reason for the Christmas season when good food and wine are taken very seriously (at least in my house).
This year we had beef tenderloin with a rosemary, chocolate and wine sauce. All 12 family members glared at me when I said that that’s what we were making to top the meat with. BUT once it was finished I made them all dip their fingers into the sauce pan to taste it and that immediately shut them all up, including my father who held strong to the fact that any sauce would ruin his Christmas beef. This recipe is adapted (and adjusted) from Ellie Krieger‘s.
- 1 (2-pound) beef tenderloin roast
- McCormick’s Montreal Steak seasoning
- 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
Preheat the oven to 425 degrees F.
Season the meat with McCormicks Montreal Steak seasoning. 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 baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 135 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.
Rosemary, Chocolate and Wine Sauce:
Heat oil in a large saucepan over medium-high heat. Add the finely chopped 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 beef tenderloin.
Now, I know this sounds strange, my whole family confirmed it. But have no fear, you will love this sauce! The cocoa powder gives this sauce such depth of flavor and it perfectly complements your beef tenderloin. Perhaps this is a perfect dish for your NYE dinner party!
Little Yellow Cushing Kitchen,