This herb-infused beef tenderloin, paired with a rich dark chocolate blackcurrant pan sauce, elevates any Sunday night supper. It also makes a wonderful alternative to traditional holiday entrees served at Easter and Passover.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Servings: 6
End the weekend on a high note.
- Using the flat side of a knife, mash rosemary and garlic against your chopping board, then drizzle with a ½ tbsp of olive oil.
- Use paper towel to pat beef tenderloin dry, then rub with rosemary/garlic/oil mixture.
- Season with salt and pepper, cover with plastic wrap and let marinate on counter for 30 minutes.
- Preheat oven to 450°F (230°C).
- Heat a cast iron pan (or other heavy ovenproof skillet that can fit the tenderloin) on high heat. Coat the hot pan with remaining ½ tbsp of oil, season meat generously with salt, then sear, turning a few times, for about 3 minutes on each side. Put pan in preheated oven and roast tenderloin to medium rare, about 15 to 20 minutes, or to a core temperature of 125°F (50°C) using a meat thermometer. Transfer meat to a plate, cover with foil and let it rest while you prepare the sauce.
- Set tenderloin pan on stovetop on medium heat and add wine to deglaze, stirring to scrape up any brown bits. Let wine bubble away for 5 to 8 minutes.
- Meanwhile, in a small bowl, mix together broth, water and cornstarch. Add to pan and simmer for about 10 minutes or until sauce starts to thicken, stirring occasionally. Whisk in jelly, grated chocolate, and salt and pepper to taste. Simmer for a couple of minutes more or until smooth and glossy.
- Slice tenderloin and top with some sauce, serving remaining sauce on the side. Serve with roasted carrots, if desired.
Maître Chocolatier Tip
Grate your chocolate using a fine rasp or hand grater to ensure quick and uniform melting.