I received such a positive response from my AWAKE Chocolate Breakfast Pastries that I decided to use the caffeinated chocolate again. This time I used it in an entrée, adding some to the au jus. Jus is the French word for juice, and refers to the natural juices from the meat. These natural juices are not thickened, but other ingredients can be added. It elevates any beef dish.
The pairing of beef and chocolate has been popular pairing for the past couple of years, but it actually has been a staple of Mexican cuisine since ancient times.
I used Baco Noir wine to add another flavour to the au jus. The wine comes from a rare grape that are indigenous to North America. You can use any dry red wine you like.
Beef Tenderloin with Awake Chocolate au jus
4 (5 oz) Beef tenderloin fillets
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
1 garlic clove
¼ cup beef broth
½ cup favourite dry red wine
1 square of 44g AWAKE Milk Chocolate bar, grated
Salt and pepper to taste
- Preheat the oven to 400 F
- Season the beef fillets on both sides with the salt and pepper
- Finely slice the garlic clove and pan fry over medium heat until golden brown.
- Take just the garlic out of the pan and place aside. There should still be some olive oil in the pan, but you need to add a bit more for the searing.
- Heat up the oil on high heat, and sear the fillets on each side for about 2 or 3 minutes each.
- Place the beef broth in the same pan as the beef, being careful not to pour on top. You want the beef to be sitting in the broth. Then place the garlic, and one sprig of the fresh thyme and rosemary on top of each fillet.
- Pour the beef broth in the pan and place in the oven for about 20 minutes.
- Take the beef out of the pan and place on a cutting board while you make the jus.
- Over medium heat pour in the red wine and let it simmer for about 15 minutes. Make sure it doesn’t boil; this will cause the sauce to separate because of the beef fat.
- Whisk in the grated chocolate and immediately pour about 2-3 tablespoons of the jus on each tenderloin and serve