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1
Preheat the oven to 425 degrees F.
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2
Season the meat with the salt and pepper.
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3
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.
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4
Transfer the meat to a rack set on a baking sheet.
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5
Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness.
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6
Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
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7
While the meat cooks, make the sauce.
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8
Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat.
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9
Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes.
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10
Add the garlic and cook for 2 minutes more.
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11
Add the wine and broth and stir in the tomato paste.
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12
Add the bay leaf and thyme and bring to a boil.
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13
Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes.
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14
Strain through a fine mesh strainer into a small saucepan.
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15
Stir in the cocoa and rosemary and season with salt and pepper.
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16
Serve on the side with the sliced tenderloin.
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17
Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce
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18
Per Serving: Calories 280; Total Fat 9g (Sat Fat 3g, Mono Fat 4g, Poly Fat 0g); Protein 31g; Carb 7g; Fiber 1g; Cholesterol 82mg; Sodium 375mg
