Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin. 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 |
1/4 cup port wine |
1 tablespoon balsamic vinegar |
1/4 cup beef stock |
1 teaspoon minced fresh rosemary |
1/2 (1 ounce) square bittersweet chocolate, chopped |
Directions:
1. 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.
2. 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.
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