Rating: 4.5 stars 4.3
49 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

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

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Please note differences in the recipe name, as well as the ingredient amounts and yield when using the magazine version of this recipe.

Nutrition Facts

478 calories; protein 41.8g; carbohydrates 9.3g; fat 27.2g; cholesterol 112.3mg; sodium 347.1mg. Full Nutrition
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