This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.
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Make Ahead Tips
The sauce can be prepared up to a day ahead.
Was a huge hit...Very easy and incredibly tender (I used Angus tenderloin)-as in cut it with your fork. Served with grilled asparagus and the Fine Cooking tomatoes with feta and herbed couscous to celebrate the first dinner on the deck of the season. A keeper!
Made this chocolate sauce to pair with a different tenderloin recipe and it was outstanding. My dinner guests were thoroughly impressed with a chocolate sauce for the main course! Salt liberally to cut the bitterness of the chocolate. You can read more about my experience with this sauce here http://gustatorydelight.wordpress.com/2011/06/19/couples-wine-night-the-main-course/
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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