Christmas Beef Tenderloin with Cocoa-Pepper Crust and Shallot Wine Butter

Instructions

1. 1

   Take the beef tenderloin out of the refrigerator 20 minutes before cooking. Pat it very dry with paper towels and season it with 6 g (1 tsp) of the salt.

2. 2

   In a small bowl, mix the black pepper, cocoa powder, rosemary, thyme, and garlic. Add 15 ml (1 tbsp) olive oil to form a loose paste.

3. 3

   Rub the cocoa-herb mixture all over the tenderloin, pressing gently so it adheres.

4. 4

   Preheat the oven to 220 °C / 425 °F.

5. 5

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the tenderloin on all sides for 6 to 8 minutes, until deeply browned.

6. 6

   Transfer the skillet to the oven and roast the tenderloin for 18 to 25 minutes at 220 °C / 425 °F, depending on your preferred doneness. For medium, aim for an internal temperature of about 57 to 60 °C / 135 to 140 °F.

7. 7

   While the meat cooks, melt 30 g (2 tbsp) of the butter in a small saucepan over medium heat. Add the shallots and cook for 4 to 5 minutes until softened.

8. 8

   Add the red wine, Dijon mustard, honey, and the remaining 6 g (1 tsp) salt. Cook over medium heat for 8 to 10 minutes until the liquid is reduced by about half.

9. 9

   Lower the heat and whisk in the remaining 60 g (4 tbsp) butter until the sauce is glossy. Stir in the parsley and remove from the heat.

10. 10

    Remove the tenderloin from the oven, place it on a board, and let it rest for 10 minutes before slicing.

11. 11

    Slice the tenderloin into thick medallions and serve with the warm shallot wine butter spooned over or on the side.