Cocoa-dusted Beef Tenderloin in a Guinness and Dark Chocolate-Rosemary Sauce
(Serves 6)

3 pounds beef tenderloin, trimmed and tied, trimming reserved
Salt and pepper, to taste
1/4 cup unsweetened cocoa powder
1 tablespoon cocoa butter or vegetable oil
3 shallots, peeled and sliced
1 stalk celery, diced
1 carrot, diced
1 tablespoon tomato paste
1 12-ounce bottle Guinness or dark beer
1 large sprig rosemary
4 cups brown veal stock
1/4 cup chopped dark chocolate (70%)
1 tablespoon butter

1. Heat oven to 400°.
2. Place a large, heavy saute pan over high heat.
3. Season the beef filet with salt and pepper, then rub the cocoa powder over the beef.
4. Add the cocoa butter or oil to the heated pan, and place the beef in the hot oil.
5. Brown the beef well all over, then remove it to a rack set over a sheet pan and place in oven. Roast the beef for 15 minutes, or until an instant-read thermometer register 120°. Remove from oven, cover loosely and allow the beef to rest.
6. While the beef roasts, add the beef trimmings, shallots, celery and carrots to the pan and saute until golden.
7. Add the tomato paste and cook for 1 minute, then add the beer and rosemary to the pan. Bring the beer to a boil, then allow it to reduce by half its volume.
8. Add the veal stock and continue to reduce the sauce until it is thickened.
9. Strain the sauce, return it to the pan, and stir in the chocolate and butter. Taste for salt and adjust if needed.
10. Untie the beef, slice it into 6 pieces and serve with sauce.


Asparagus, Spring Pea and Israeli CouscousRagout
(Serves 6)

1 cup Israeli couscous or pastina
2 cups chicken stock
1/2 teaspoon salt
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1 cup fresh or frozen peas
1 tablespoon butter
1/2 cup chicken stock as needed

1. In a medium saucepan, combine couscous, chicken stock and salt. Bring to a boil, then lower heat to low, cover and cook for 10-12 minutes or until tender. Uncover, remove from heat and set aside.
2. While the couscous is cooking, bring a medium saucepan of water to a boil. Add 1 teaspoon of salt and the asparagus and peas. Cook for 1 minute, then drain and place vegetables in an ice-water bath.
3. Drain the vegetables, and stir them into the couscous. Add the butter and extra chicken stock if needed to loosen up the consistency. Taste for salt and adjust.