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Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Rated as 4.43 out of 5 Stars

"Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin."
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35 m servings 478 cals
Original recipe yields 2 servings (2 steaks)


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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 478 calories; 27.2 g fat; 9.3 g carbohydrates; 41.8 g protein; 112 mg cholesterol; 347 mg sodium. Full nutrition

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  1. 47 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 ...

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Least positive

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...

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.

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 an...

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 tr...

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 i...

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 ...

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

This dish was delicious. We didn't have port in my house, so I substituted Cream of Sherry for it instead--it was still yummy. We also didn't have shallots so I minced garlic and red onion tog...

Very Good! Loved the sauce. Easy to make, yet tasted gourmet. I served this with mashed potatoes and carmelized butternut squash.