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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

SUBMITTED BY: AmberS.

"Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin."
RECIPE RATING:
The reviewer gave this recipe 13 stars. This recipe average a 4.5 star rating.
Read Reviews (11)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min
Original recipe yield 2 steaks

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2007 by rigatony
This sauce was amazing ! I carmelized the shallots and sprinkled them over the top instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by kelly
fantastic recipe. The fresh rosemary does the trick and blends wonderfully with the port,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2008 by Christy
Easy to prepare, sauce is very good. I would use about half the chocolate next time; it had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by Cathy C
We all enjoyed this dish. I made the mistake of using a dark 60% chocolate that was not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by B&B
This was in fact, Excelent! I did make a few alterations to the original recipe. First, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by miki
Incredible!!!! I had something similar in Canada, and the restaurant added blue cheese on the... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by emilykristin
I was very excited about this recipe, but was very unhappy with the way it turned out. For... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by "K"
The sauce was simply to die for! I made the recipe exactly as written except I used choice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by michelle
This dish was delicious. We didn't have port in my house, so I substituted Cream of Sherry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2008 by Gravly