A traditional beef tenderloin with a savory, delectable Madeira mushroom cocoa gravy. This could be a new holiday meal requested by name for years to come!

  • | Easy
  • | 90 mins
  • | 8 servings
Ingredients
  • 1 three to four (3-4lb) pound beef tenderloin, trimmed
  • Sea salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups Madeira wine
  • 1/2 cup balsamic vinegar
  • 1 tablespoon plus 1 teaspoon Rodelle Gourmet Baking Cocoa
  • 2 shallot bulbs, chopped
  • 2 sprigs thyme
  • 2 cups button mushrooms
Uses
Directions
  1. Preheat oven to 400 degrees Fahrenheit.
Tenderloin
  1. Generously season the tenderloin on all sides with salt and pepper.
  2. Heat the oil in a large skillet over high heat.
  3. Brown the tenderloin on all sides, turning carefully.
  4. Remove tenderloin from skillet and place in a roasting pan.
  5. Roast the tenderloin, turning every 15 minutes and roast until the internal temperature registers 120 degrees for medium-rare.
  6. Remove from oven and let rest.
Gravy
  1. In a medium-sized saucepan, combine the wine, balsamic vinegar and cocoa.
  2. Bring to a boil over high heat.
  3. Reduce heat to medium and cook for 5 minutes.
  4. Add the shallot, thyme and mushrooms.
  5. Return to a boil, then reduce heat and simmer for 5-8 more minutes, or until the mushrooms are tender and liquid is reduced to about 1 1/2 cups.
Preparation & Presentation
  1. Let the tenderloin rest for 5 minutes.
  2. Transfer to a cutting board and slice crosswise.
  3. Arrange the sliced tenderloin on a large platter.
  4. Pour warm gravy and mushrooms over the tenderloin.
  5. Serve immediately.
Ingredients
  • 1 three to four (3-4lb) pound beef tenderloin, trimmed
  • Sea salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups Madeira wine
  • 1/2 cup balsamic vinegar
  • 1 tablespoon plus 1 teaspoon Rodelle Gourmet Baking Cocoa
  • 2 shallot bulbs, chopped
  • 2 sprigs thyme
  • 2 cups button mushrooms
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.