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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Reviewed: Mar. 6, 2013
It was an interesting concept, chocolate and port and I looked forward to doing it. Personally I didn't like the peppercorns as too many fell of while I was cooking the steaks. Also I found 4 minutes a side was not enough to cook the beef to the correct temperature. Thankfully I had the oven on for a separate reason and found that by sticking the beef in the oven while I made the sauce, it was enough to finish cooking it. That said, the sauce is really simple to make. It provides an interesting and different flavor. Makes me consider combining beef and chocolate in the future.
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