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.
Make Ahead Tips
The sauce can be prepared up to a day ahead.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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/
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?