Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce
Submitted by: AmberS. Prep Time: 20 Minutes
Cook Time: 15 Minutes Ready In: 35 Minutes
Yields: 2 servings"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
2 (.25 ounce) squares 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.
Happiness comes through doors you didn't even know you left open.
~Angelique~
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