Prep Time: 30 Min.
Makes: 4 Servings
• 4 beef tenderloin steaks (1 ½ in. thick and 6 oz. each)
• ½ tsp. salt • ½ tsp. coarsely ground pepper • 3 tbsp. baking cocoa • 3 tbsp. finely ground coffee
- Preheat the broiler.
- Sprinkle steaks with salt and pepper.
- In a shallow bowl, mix cocoa and coffee.
- Dip in steaks in cocoa mixture to coat all sides; shake off excess.
- Place steaks on a rack of a broiler pan. broil 3-4 inches from heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium rare, a a thermometer should read 145 degrees; for medium, 160 degrees, for well done, 170 degrees.
Carrot Puree Ingredients:
• 2 tbsp. olive oil
• 2 lbs. carrots, chopped • 2 shallots, chopped • 4 garlic cloves, minced • 1 tsp. fresh thyme leaves • ½ tsp. salt • ¼ tsp. pepper
- In a dutch oven, heat oil over medium heat.
- Add carrots and shallts; cook and stir 12-15 minutes or until carrots are crisp-tender.
- Stir in garlic and thyme; cook 1 min. longer.
- Add water to cover carrots, bring to a boil.
- Reduce heat; simmer, uncovered 20-25 minutes or until carrots are very tender.
- Drain; cool slightly. Place carrot mixture, salt and pepper in a food processor; process until smooth.
This recipe is available in the February/March issue of "Taste of Home" available on newsstands now! For More Great "Taste of Home" Recipes, go to www.tasteofhome.com.
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