- 16 oz Beef Tenderloin1 whole
- 1/2 tablespoon Vegetable Oil
Ingredients for Pineapple Salsa
- 1/2 cup Pineapple - Cannedin fruit juice
- 1/4 cup Onionminced
- 1 tablespoon juice from a fresh Lemon
- 2 teaspoons Cilantro - Freshchopped
Ingredients for Cocoa Glaze Seasoning
- 1 tablespoon Cocoa Powderunsweetened
- 2 teaspoons Chili Powder
- 1/4 teaspoon ground Allspice
- 1 teaspoon ground black Pepper
- 1 teaspoon ground Coriander
- 1 tablespoon ground Cinnamon
- 1/4 teaspoon Salt
Substitute Fresh Coriander with
- 1/4 teaspoon dried Coriander
Cocoa-spiced beef tenderloin with pineapple salsa is a professional recipe with which I am proud to serve it to my family, friends or my customers. Besides the fact it is full of flavor and will tickle your taste buds, it can be done with medium skills.
Content on this page…
- Did you Know?
- About the Beef Tenderloin with Cocoa Glaze & Pineapple Salsa recipe
- Why using beef tenderloin instead of any other part?
- Can I freeze or refrigerate the Beef Tenderloin with Cocoa Glaze & Pineapple Salsa?
- Recipe Instructions (Steps for Beef Tenderloin with Cocoa Glaze & Pineapple Salsa) ↓
Latin-American cuisine, or Mexican to be precise, has this great dish for centuries and I wanted it to bloom, therefore, I changed a bit the original recipe and I added a fruity note… the result is now marvelous. To complete the meal, the only side dish that comes in my mind is the Italian Rice with Mushrooms & Pistachios. Even if it is an Italian recipe, the Italian Rice with Mushrooms & Pistachios adds a great taste to Cocoa-spiced beef tenderloin with pineapple salsa, keeping it Latin, but also adding the Milanese touch. I said earlier “to complete the meal with a side-dish” but it still missing something, don’t you agree? Oooh, the salad is what it’s missing. Now truly complete the meal with Spinach-Strawberry Salad & Honey-Dijon Dressing to keep the fruity-veggie note. You will have a great dinner with which can show your skills in the kitchen. The ingredient list is partitioned for meat, salsa, and for seasoning, being easier to prepare following the steps.
It is true that beef tenderloin is known as the most tender cut of beef, and it’s also the most expensive. The tenderloin is a lean cut with comparatively little intramuscular fat, known in culinary terms as marbling, and this meat usually is used in dishes along with accompaniments like sauces, flavorful side dishes, salsa & glaze (in our case), and other kinds of accompaniments. Regarding nutrition and benefits, like all beef cuts, this part of beef meat is high in protein and contains a great amount of the B vitamins, is low in fat and a good source for minerals like selenium, zinc, phosphorus, iron, magnesium, and potassium. Therefore, for this recipe is not only recommended to use beef tenderloin but is almost obligatory.
Yes for both. If you want to freeze the whole dish, you can do this for up to 2 weeks, but if you prepare only the beef tenderloin in advance, it can be kept in your freezer for up to three-four weeks. After three or four weeks, you need to take it out and let it thaw and reach room temperature, wrap loosely in foil and pour in just a little beef broth to keep it moist. While waiting to defrost, prepare the cocoa glaze. Put it in the oven on 320 degrees F just to warm it up, and in the meantime, you can proceed with the pineapple salsa.
If you want only to refrigerate the whole preparation, you can do it for up to 5 days. If you’ll keep it more than that, the taste will be different and the pineapple and salsa sauce will get a neutral flavor. After taking out from the refrigerator, let it at room temp for 5 to 10 minutes and then warm it up in the oven.
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Prepare the Cocoa Glaze Seasoning
Preheat oven to 375 ºF Heat. For the beef tenderloin seasoning (Cocoa Glaze), combine Cocoa Powder, Chili Powder, ground Allspice, ground black Pepper, Coriander, Cinnamon, and Salt. Mix well, then oil the tenderloin and spread an even layer of the dry seasoning over the entire roast.
Roast the beef tenderloin
Place the seasoned roast on a roasting or broiling pan and roast for 13–18 minutes (know that the MINIMUM internal temperature must be 145 ºF). Let it cool for 5 minutes before carving into 16 slices (1-ounce each).
Prepare the pineapple salsa
For the pineapple salsa, combine the canned Pineapple (in fruit juice, chopped into small pieces), Onion (minced), Lemon juice, Fresh Cilantro, and toss well. Let it sit to marinate until the beef is roasted and carved.
After the meat is roasted, take it out and let it at room temp for 5 minutes. You can carve it how you wish (lengthwise or crosswise), but do not carve more than 1 ounce each. Serve four slices of the cocoa glazed beef tenderloin with 1/4 cup of pineapple salsa. The salsa can be put under or on the side of meat.