Thursday, January 15, 2009

CEIMB - Beef Tenderloin with Rosemary and Chocolate

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!


  1. Ha! We should have just had dinner together, Jen! I am so glad that you liked this too -- I thought it was a GREAT sauce (even though waiting for it to reduce aged me) and totally works on regular steaks (no need to save it for beef tenderloin occasions). Weren't the green beans great too? But you totally nailed it by going with mashed potatoes -- so much better than baked any day!

  2. I want to hear about the green beans!!! Your entire meal looks fabulous. Great job!

  3. We had mashed potatoes with ours too. Glad you liked it so well. I am not sure that it was our favorite but it was a great recipe to try.

  4. You are up to pick the recipe for the 29th! Have you decided?