1 (2-pound) beef tenderloin roast
¼ tsp kosher salt
¼ tsp McCormick coarse black pepper
4 tsp extra virgin olive oil
½ C shallots, chopped
1 ea small carrot, finely chopped
1 ea stalk of celery, finely chopped
1 clove garlic, minced
2 C dry red wine
2 C low sodium beef broth
2 Tblspn tomato paste
1 each bay leaf
1 sprig fresh thyme
1 Tblspn unsweetened natural cocoa powder
1 tsp chopped rosemary leaves
Preheat the oven to 425 degrees
Season the tenderloin with kosher salt and pepper. In a large skillet, heat 2 tsp of oil over medium high heat until hot, add the tenderloin and sear on all sides, about 10 minutes total.
Transfer the meat to a rack on a sheet tray. Roast until meat temps at 140 degrees for medium rare (in the thickest part of the beef) it should take about 30 minutes or until you desired doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done, before slicing the beef.
While the meat cooks, make the sauce. Heat remaining 2 tspns of oil in a large saucepan over medium high heat. Add shallots, carrots and celery and cook, stirring a few times, until softened about 5 minutes. Add the garlic and cook for 2 more minutes. Deglaze the pan with the wine and the broth, then stir in the tomato sauce. Add the bay leaf and thyme and bring to a boil. Simmer until liquid is reduced to about ½ a cup about 30 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in cocoa and rosemary, and season with salt and pepper. Serve on the side of the sliced beef tenderloin. About 1 ½ Tblspn per 3 slices of tenderloin! Enjoy!!