Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce
  • 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


  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.

04/07/2017
Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce, recipe PT15M PT1H 5 455 calories

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