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!

  • 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
  1. Preheat oven to 400 degrees Fahrenheit.


  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.


  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.