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Post # 1
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Join Date: 03 Nov 2010
Location:  KuwaitPosts: 48 |
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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce |
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 Ingredients
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 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. |
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