Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

35 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

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Metric US

Original recipe yields 2 steaks

Directions

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.

Nutrition

Amount Per Serving (2 total)

Calories
478 cal
24%

Fat
27.2 g
42%

Carbs
9.3 g
3%

Based on a 2,000 calorie diet

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Reviews (35)

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Cathy C

Feb. 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 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. "

miki

Dec. 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...." See more"

B&B

Jan. 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 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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