CEiMB - Beef Tenderloin with Rosemary and Chocolate

-
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.

Comments

MacDuff said…
Looks so good! I also cut down the recipe, and I didn't go with tenderloin. I'm interested to hear how it tasted. Nice job!
January 15, 2009 at 5:03 AM
Pamela said…
Looks very good, especially next to the corn muffin. Great job!
January 15, 2009 at 6:44 AM
Sara said…
This looks great, what an interesting sounding sauce. I don't think you can go wrong with beef tenderloin!
January 15, 2009 at 8:16 AM
What's for Supper? said…
Yours looks very good! I hope that we like ours for dinner this evening.
January 15, 2009 at 9:20 AM
Jennifer said…
Im glad you liked this recipe! I thought it was great! Im excited about cooking your pick next week!
January 15, 2009 at 9:52 AM
Cathy said…
Glad you and your hubs liked this, Peggy! I'm glad to hear that you can cut down the sauce recipe as well; that would probably help on the reduction time involved. I can't wait to make the chicken cacciatore next week!
January 15, 2009 at 10:40 AM
Jennifer said…
The green beans were delish and so easy to make!!! Im not a super huge fan of mushrooms so I cut down the amount. Overall the shallots and mushrooms gave the green beans a great flavor!
January 15, 2009 at 10:43 AM
Amanda said…
I love it when hot food steams up my camera lens!!! I have really enjoyed being in TWD and CEIMB with you, too. It really does make it a TON more fun!!! Can't wait for the chicken!!
January 15, 2009 at 11:30 AM
Nancy/n.o.e said…
Look at you, whipping up that gourmet sauce like a pro! Your dinner looks delicious.
Nancy
January 15, 2009 at 11:30 AM
Mary Ann said…
Looks like a great dinner!
Don't be worried about the cake. If you follow Dories instructions carefully, it should turn out great.
Mine sank a little bit in the middle in the oven, but I emailed Dorie and she said that was perfectly normal for this cake and doesn't matter too much since you are taking off the top and scooping out the middle.
It is really good. If you have any specific questions you can email me and I would be happy to help!
January 15, 2009 at 12:20 PM
Anonymous said…
I thought it was a fun recipe to make and the husband really enjoyed it. The pic came out pretty good. I suffer from steamy pictures as well.
January 16, 2009 at 8:48 AM
Shelby said…
Yeah, I believe Grumpy would love this! Looks great!
January 16, 2009 at 9:03 AM
The Blonde Duck said…
Oh, this melts my butter. Sweet wounded wuffles. Ben would love this. I'll have to save up for a nice night for this!
January 16, 2009 at 1:37 PM
Anonymous said…
Wow. That looks great. Can't wait to try next weeks.
January 16, 2009 at 3:32 PM
Maria said…
Interesting sauce recipe! I love the cornbread you served with the meal!
January 18, 2009 at 7:34 PM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes. ...
Read more

TWD - Crunchy Toffee Bars

-
Image
Every time I bake with toffee chips, I think of Heath Ledger. You get it, right, Heath Toffee / Heath Ledger. I know I'm weird. But in honor of the Oscars this week, I thought a photo of Heath was appropriate. He was a great actor with a brilliant future ahead of him. Sad. Of course, my real photo choice of the week was going to be my personal favorite Hugh Jackman. Since he was the host of the Oscars, I think it only fitting that we post a photo of him, as well, right? After all, he IS the sexiest man alive. I knew he could act, and look pretty, but dang - he can sing and dance too! Okay girls - get your minds out of the gutter and back to the matter at hand. Truly, get serious! We are here to talk about crunchy toffee bars. Let me just say that I am glad I made these earlier in the weekend because I ended up having to spend some time with a nice young doctor at the ER due to a severe asthma attack! It's heck not being able to breathe folks. It has now turned into acute bronc...
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to...
Read more