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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions. | 2. Preheat the oven to 425 degrees F. | 3. Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total. | 4. Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F 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. | 5. While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the 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 small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin. | 6. Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	1			1119.7359	0.0	88.8989	82.3255
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
olive oil	4	teaspoons		159.12	0.0	0.0	18.0
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
carrot	1		chopped	20.5	4.79	0.465	0.12
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
red wine	2	cups		-	-	-	-
beef broth	2	cups	low sodium	33.6	0.192	5.472	1.056
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
bay leaf	1			-	-	-	-
thyme	1	sprig		-	-	-	-
cocoa powder	1	tablespoon	unsweetened	12.312000000000001	3.1266	1.0584	0.7398
rosemary leaf	1	teaspoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.