Several weeks ago, I was treated to an evening of friends and food. I didn’t have to cook or clean, and I went solo. Just grown-up girls. Ok, there were a couple of boys there, but they were working for their food, making dessert and carving the meat.
When my friend Rebecca invited me for dinner, she told me she was making Beef Tenderloin with Chocolate Rosemary Sauce. Well, you don’t have to ask me twice. This intriguing combination had my mind turning for days wondering what exactly this dish would taste like.
I’m happy to report, it was a hit. The chocolate does not add a sweet flavor, but rather a hint of richness to the dark brown gravy. And rosemary is easily one of my favorite herbs, with its pungent rustic taste. Crispy roasted potatoes and spring asparagus rounded out the delectable meal.
And what topped off such a sophisticated menu? Crack. Actually, it’s called Cheesecake Sopapilla, but because of its addictive nature, my good-humored young friends call it Crack Cheesecake. I am so grateful I didn’t watch the whole preparation process or read the ingredients until after I consumed a fair amount of this dessert. It basically tastes like a Cinnabon exploding with sweet cream cheese filling.
Ellie Krieger, The Food You Crave
- 1 (2-pound) beef tenderloin roast
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 teaspoons olive oil
- 1/2 cup chopped shallots
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped (about 1/4 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 2 cups dry red wine
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon unsweetened natural cocoa powder
- 1 teaspoon chopped fresh rosemary leaves
- Preheat the oven to 425°F.
- Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
- Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
- While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
from foodie friend Bryson
- 3 cans crescent rolls
- 2 (8 oz) packages of cream cheese
- 2 cups of sugar, divided
- 4 sticks butter, softened
- 1 1/2 teaspoon cinnamon
- Put 1 1/2 cans crescent rolls in the bottom of a 9×13-inch pan.
- Mix two sticks butter, cream cheese, 1 cup sugar and spread the mixture on top of the crescent rolls.
- Put the other 1 1/2 cans of crescent rolls on the top.
- Melt the last two sticks of butter and pour over the top.
- Combine the remaining cup of sugar with cinnamon and sprinkle over the top.
- Bake at 350°F for about 45 minutes.
- Don’t tell your doctor or your trainer you ate this.