Let me start out by saying hands down this is the best CEIMB recipe that I have made so far! Seriously, I absolutely loved it. This week's recipe of Beef Tenderloin with Rosemary and Chocolate was chosen by Amanda of Beckett Bakes It.
I substituted filets for a whole beef tenderloin (mostly because that was all Publix had and I refuse to go to multiple grocery stores for a weeknight meal!) Also, I only put 1 tsp of the cocoa powder in the sauce instead of the called for 1 TBS. The sauce was already so good, so I didn't want to spoil it with the cocoa.
Overall, the recipe was very easy to make. I let my sauce cook for about an hour and a half and it had barely reduced, so it was probably a bit runnier than the recipe envisioned. Also, I followed the internal temperature guidelines in the recipe and it resulted in much closer to well done beef than medium rare. Good thing I had the sauce!
Thanks Amanda for choosing a GREAT recipe! I am so glad I made the recipe this week!