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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
amberSpire

amberSpire

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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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Reviews

Cathy C
34

Cathy C

2/12/2008

We all enjoyed this dish. I made the mistake of using a dark 60% chocolate that was not bittersweet. Then I had to "doctor" the sauce by adding more balsalmic and salt. In the end it was good but you could taste the chocolate too much. Also, I made this for 8 people so I quadrupled the sauce when 2X the sauce would have been plenty.

miki
23

miki

12/12/2007

Incredible!!!! I had something similar in Canada, and the restaurant added blue cheese on the top, so I added blue cheese and the two flavors were wonderful together.

B&B
20

B&B

1/1/2008

This was in fact, Excelent! I did make a few alterations to the original recipe. First, I used a bonless rib eye roast insted of tenderloin. I had no shallots so I substituted onion, garlic and ginger. The ginger flavor was subtle but added complexity. I used boulion insted of beef stock. I added some chopped bacon to add some smookey meat flavor. I thought it could use a thickener, so I added a teaspoon of flour/water. Next time, I think I would chop the onions and garlic a little larger to keep the sauce more chunky. I trippled the recipe (6 servings) for the sauce because it looked so good. Now I have leftovers.

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