Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce Recipe - Allrecipes.com
Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce Recipe
  • READY IN 35 mins

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 steaks Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
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 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.

 
Most Helpful Critical Review
Oct 29, 2007

I was very excited about this recipe, but was very unhappy with the way it turned out. For some reason, the sauce tasted very salty and bitter. I used red wine instead of port though, which may have had something to do with it. Otherwise, I followed the recipe exactly.

 
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.

 
Jan 01, 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.

 
Oct 11, 2007

The sauce was simply to die for! I made the recipe exactly as written except I used choice petite sirloin and grilled it outside. The sauce may sound strange, but it it is superb! You must try it to believe it! Makes a romantic entre for you and your special someone.

 
Nov 15, 2007

This sauce was amazing ! I carmelized the shallots and sprinkled them over the top instead of mincing them and putting them in the sauce. I set the steak over roasted red potato rounds (cooked in olive oil until crispy). The flavors and textures were awesome. I also accompanied the fillet with a sea scallop. I think the sauce mixed even better with the scallop ! There's a local restaurant that does a simila sauce that everyone raves about, but this sauce is superior. Thanks !

 
Mar 30, 2008

fantastic recipe. The fresh rosemary does the trick and blends wonderfully with the port, balsamic and chocolate. I just added a pinch of corn flower to thicken the sauce just a bit more. Also added pepper corns and a bit of salt in the sauce. It combined wonderfully with mashed potatoes (cooked with grated cheese and nutmeg) and asparagus. Be sure to try this recipe and you wont regret it !!

 
Mar 16, 2008

This is the best sauce I have ever tasted, It's great with scallops, chicken and pork tenderloin as well

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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