' Roasted Beef Tenderloin with Deep Chocolate Glaze - Stags Leap
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Roasted Beef Tenderloin with Deep Chocolate Glaze

Roasted Beef Tenderloin with Deep Chocolate Glaze

Roasted Beef Tenderloin with Deep Chocolate Glaze

Ingredients

  • 2 lbs. Prime beef tenderloin cleaned and marinated

Marinade

  • 6 garlic cloves shaved
  • 2 bay leaves cut with scissors
  • 2 bunches fresh thyme
  • ½ cup olive oil

Sauce

  • 2 pints beef or veal stock
  • 1 pint red wine reduction
  • 2 tbs. dark cocoa powder
  • ¼ cup lemon juice
  • 3 tsp kosher salt

1 hour before serving, place all of the marinade ingredients in a glass bowl and add the shrimp. Refrigerate.

  • 3 tbs. Beringer Blood Orange Vinegar
  • 2 tsp. Beringer Champagne Mustard
  • 1 garlic clove minced
  • ½ cup good olive oil
  • ½ tsp. kosher salt
  • 1/8 tsp. cracked black pepper

Directions

In a medium sauce pot, reduce the stock by half. Add the red wine reduction and reduce by half again. Set aside.

Preheat oven 500 degrees.

When ready to cook the meat, scrape all the marinade from meat and sprinkle generously with salt and some cracked pepper. Heat a skillet with the bottom just covered with half of the olive oil and half of the cooking oil. Once the oil is hot, sear the beef tenderloin on all sides until nicely browned.

Place the meat on a pan with a rack on it and cook the beef for about 17 minutes or until the meat reaches 120 degrees. Let rest for at least 5 minutes.

Use the skillet with the searing remnants from the beef. Get or keep the pan hot and deglaze the pan with the stock and wine reduction liquid. Scrape all the meat bits and seasoning into the liquid. Strain the liquid back into your saucepot and place on burner to simmer. Add cocoa powder and whisk until smooth. Add lemon juice and salt. All this reduction and scrapings should now be a glossy viscous, beautiful sauce.

Slice beef into 3 inch medallions and glaze with sauce.

Chef Maurine Sarjeant

 
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