Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

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

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 478 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.