Cocoa-Crusted Beef Tenderloin with Spiced Cherry Reduction
This unique recipe features a tender beef tenderloin crusted with cocoa and spices, served with a luscious spiced cherry reduction that elevates the dish to restaurant-quality. The combination of rich cocoa and tart cherries creates an exceptional flavor profile that will impress any guest.
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Preheat your oven to 400°F (200°C).
In a small bowl, mix together 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the spice mixture all over the 1.5-pound beef tenderloin, ensuring it is evenly coated.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, sear the beef tenderloin for 3-4 minutes on each side until a nice crust forms.
Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes, or until it reaches your desired level of doneness (135°F for medium-rare).
While the beef is roasting, prepare the spiced cherry reduction by combining 1 cup of pitted cherries, 1/2 cup of red wine, 1 tablespoon of honey, 1/2 teaspoon of cinnamon, and a pinch of salt in a saucepan over medium heat.
Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the cherries are soft and the sauce has thickened.
Once the beef is done, remove it from the oven and let it rest for 10 minutes before slicing.
1.
Serve the sliced beef tenderloin drizzled with the spiced cherry reduction, garnished with fresh mint leaves for a pop of color.
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