Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce recipe
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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 caloriescarbohydrate: 9.3 gcholesterol: 112.3 mgfat: 27.2 gfiber: 1.6 gprotein: 41.8 gsaturatedFat: 7.6 gservingSize: -sodium: 347.1 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce
Directions
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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.