Cocoa-Dusted Beef Tenderloin in a Guinness and Dark Chocolate-Rosemary Sauce
- 3 pounds beef tenderloin, trimmed and tied, trimmings reserved
- Salt and pepper
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cocoa butter or vegetable oil
- 3 shallots, peeled and sliced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 tablespoon tomato paste
- 1 12-ounce bottle Guinness or dark beer
- 1 large sprig rosemary
- 4 cups brown veal stock
- 1/4 cup chopped dark chocolate (70%)
- 1 tablespoon butter
- Heat oven to 400.
- Place a large, heave sauté pan over high heat.
- Season the beef filet with salt and pepper, then rub the cocoa powder over the beef.
- Add the cocoa butter or oil to the heated pan, and place the beef in the hot oil.
- Brown the beef well all over, then remove it to a rack set over a sheet pan and place in oven. Roast the beef for 15 minutes, or until an instant-read thermometer registers 120. Remove from oven, cover loosely and allow the beef to rest.
- White the beef roasts, add the beef trimmings, shallots, celery and carrots to the pan and sauté until golden.
- Add the tomato paste and cook for 1 minute, then add the beer and rosemary to the pan. Bring the beer to a boil, then allow it to reduce by half its volume.
- Add the veal stock and continue to reduce the sauce until it is thickened.
- Strain the sauce, return it to the pan, and stir in the chocolate and butter. Taste for salt and adjust is needed.
- Untie the beef, slice it into 12 pieces and serve with sauce.
Source: NCA’s Chocolate Council and the Institute for Culinary Education