Name: Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce recipe
Ingredients: 2 (5 ounce) beef tenderloin filets;1 tablespoon olive oil;coarse sea salt to taste;1 tablespoon cracked white peppercorns;1 tablespoon olive oil;1 tablespoon minced shallot;¼ cup port wine;1 tablespoon balsamic vinegar;¼ cup beef stock;1 teaspoon minced fresh rosemary;½ (1 ounce) square bittersweet chocolate, chopped

All Recipes Meat and Poultry Recipes Beef Steaks

Ingredients

2 (5 ounce) beef tenderloin filets 1 tablespoon olive oil coarse sea salt to taste 1 tablespoon cracked white peppercorns 1 tablespoon olive oil 1 tablespoon minced shallot ¼ cup port wine 1 tablespoon balsamic vinegar ¼ cup beef stock 1 teaspoon minced fresh rosemary ½ (1 ounce) square bittersweet chocolate, chopped

Nutrition Info

477.9 calories carbohydrate: 9.3 g cholesterol: 112.3 mg fat: 27.2 g fiber: 1.6 g protein: 41.8 g saturatedFat: 7.6 g servingSize: - sodium: 347.1 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

Recipe Yield

2 steaks

Recipe Note

Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.

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