Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce35 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.” - by AmberS
Original recipe yields 2 steaks
- 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.
Amount Per Serving (2 total)
- 478 cal
- 27.2 g
- 9.3 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"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 y..." See moreou 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. "
"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...." See more"
"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 ging..." See moreer. 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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