Cocoa Tenderloin 99% is presented as a refined, chocolate-kissed main dish that balances the richness of beef with a deep cocoa aroma. The recipe emphasizes technique and timing, guiding cooks to sear the tenderloin, build a cocoa-laced sauce, and finish with a velvety puree that echoes the dish’s chocolate notes. This rendition keeps the core ingredients and method intact while expanding the description to offer clearer, more practical guidance for home cooks in Canada and the United States.
The components list below runs through two parts: the savory canvas for the tenderloin and a secondary garnish that rounds out the plate with a creamy sweet potato puree. Each element is chosen to harmonize with the chocolate intensity while remaining accessible. This article reads as a practical kitchen reference, highlighting sequence, heat control, and balance of flavors, so diners can appreciate the cocoa without overwhelming the beef.
- 2 pork tenderloins
- 1 leek
- 2 carrots
- 1 pear tomato
- 1 glass of port wine
- 2 cloves of garlic
- 30g 99% cocoa
- 2 glasses of water
- 4 pieces of 100% whole wheat toast
- ground black pepper
- Salt
- extra virgin olive oil
- sesame seeds
- *INGREDIENTS FOR GARMENT*
- 2 sweet potatoes
- half glass of milk
- 20g butter
- 5g fresh ginger
- Salt
- 2 sprigs of coriander
- A pinch of turmeric
- Cut the leek and set the white portion aside for the puree. Peel and prep the carrot, tomato, and garlic. This mise en place ensures smooth execution when cooking advances.
- Grate the 99% cocoa to fine, snowy shavings, capturing its intense aroma for the sauce base.
- Crush the toasted bread until it resembles coarse crumbs, providing body to the cocoa sauce later.
- Season both sides of the tenderloin with salt and pepper. Sear the meat on all four sides in a pan with a light coat of oil to develop a golden crust while sealing in juiciness.
- In the same pan, sauté the garlic with the carrots, leeks, and tomatoes. Adjust salt to taste as the vegetables begin to soften and release their sweetness.
- When the vegetables are glossy and slightly caramelized, pour in a glass of Port wine and let the liquid bubble vigorously to evaporate the alcohol, leaving a concentrated flavor behind.
- Lower the heat and add the crushed bread, grated cocoa, and water. Stir to form a cohesive sauce, letting the flavors mingle and the texture thicken slightly.
- Cover the pan and simmer for about 15 minutes, allowing the sauce to blend fully and the aromas to bloom.
- Return the sirloin to the pan and cook on low heat for another 15 minutes, finishing with tender slices that remain rosy in the center and imbued with the cocoa-fruit resonance.
- Stir the sauce to ensure a smooth, cohesive finish that clings to the meat rather than pooling on the plate.
- Arrange the tenderloin medallions over a bed of the leek and carrot puree, spoon cocoa sauce over the top, and finish with sesame seeds for a subtle nutty crunch.
- For the garnish puree, boil the sweet potatoes with the reserved white leek segment for about 20 to 30 minutes. Drain, then add milk, butter, fresh ginger, salt, coriander, and turmeric. Process until a creamy, velvet texture forms, and keep warm for service.