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!
- 90 mins
- 8 servings
- 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
- Preheat oven to 400 degrees Fahrenheit.
- Generously season the tenderloin on all sides with salt and pepper.
- Heat the oil in a large skillet over high heat.
- Brown the tenderloin on all sides, turning carefully.
- Remove tenderloin from skillet and place in a roasting pan.
- Roast the tenderloin, turning every 15 minutes and roast until the internal temperature registers 120 degrees for medium-rare.
- Remove from oven and let rest.
- In a medium-sized saucepan, combine the wine, balsamic vinegar and cocoa.
- Bring to a boil over high heat.
- Reduce heat to medium and cook for 5 minutes.
- Add the shallot, thyme and mushrooms.
- 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
- Let the tenderloin rest for 5 minutes.
- Transfer to a cutting board and slice crosswise.
- Arrange the sliced tenderloin on a large platter.
- Pour warm gravy and mushrooms over the tenderloin.
- Serve immediately.