This week Amanda at Beckett Bakes It chose Beef Tenderloin with Rosemary and Chocolate for us to try. Amanda and I work together and it is really fun to discuss our cooking creations/disasters together! This recipe really turned out to be a very elegant main dish I thought. Because there are only two of us eating at home right now, I thought the sauce sounded like too much, so I quartered the recipe and did not cook it quite as long maybe as I should have. Also, I cooked the tenderloin a bit longer than the recipe called for because I do not care for my beef that rare. I used a cabernet for the wine and left out the carrots and rosemary from the gravy.
I served that puppy right up with my savory corn muffins from TWD's choice that was earlier in the week, and some mixed steamed vegetables (carrots, squash, zucchini, cauliflower, and broccoli). It was a great combination.
The yankee raved about it as he was chowing down.
I got a bit too close too fast to the food with my camera, and the lens steamed up so my photo might not be crystal clear.
It was a great recipe and I will definitely try it again.