About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Braised Short Rib Ravioli | Main | East meets West - BBQ Beef Buns »

Beef with a Chocolate Sauce

By Sandi

Beef!
Y'all know that this week is Wide Open! I hope that we see a variety of recipes for beef.
I saw in The Flavor Bible, that chocolate is a flavor that goes well with beef.
Hmmmm ~ Red wine goes with beef, and we know that chocolate goes with Red wine. Why not give it a try?? I have capitalized all the flavors that are recommended with beef.
Beef Roast with Chocolate Sauce
1 (2-pound) beef tenderloin roast
1/4 tsp SALT
1/4 tspn freshly ground BLACK PEPPER
2 Tbs OLIVE OIL
1/2 cup chopped SHALLOTS
1 small CARROT
1 stalk CELERY
2 cloves GARLIC, minced
2 cups dry RED WINE
2 cups low-sodium beef broth
2 Tbs TOMATO PASTE
1 BAY LEAF
1 sprig fresh THYME
2 Tbs COCOA POWDER
1 teaspoon chopped fresh ROSEMARY
Preheat the oven to 425°
Rub the meat with course salt, pepper and 1 Tbs cocoa powder .

Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140° for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce.
In a large saucepan over medium-high heat, Add the diced shallots, carrot and celery until softened. Add the minced garlic and cook for a couple minutes more. Add the red wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a smaller pan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
The beef roast was perfect (but that is hard to ruin unless you over cook it) . . . the sauce gave an interesting flavor. Subtle chocolate ~ perfect! It was great with some rosemary roasted potatoes.

Happy Cooking y'all~
Sandi

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Comments (2)

Kim [TypeKey Profile Page]:

So trying this!!

This looks really good.

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This page contains a single entry from the blog posted on January 26, 2012 6:49 AM.

The previous post in this blog was Braised Short Rib Ravioli.

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