Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

2 (5 oz) beef tenderloin filets
1 Tbsp olive oil
coarse sea salt to taste
1 Tbsp cracked white peppercorns
1 Tbsp Delizia Extra Virgin Olive Oil
1 Tbsp minced shallot
1/4 cup port wine
1 Tbsp Delizia Chocolate Balsamic Vinegar
1/4 cup beef stock
1 tsp minced fresh rosemary
1/2 (1 oz) square bittersweet chocolate, chopped

Brush the tenderloin filets on all sides with 1 tbsp olive oil, then sprinkle with sea salt and pepper. Heat another tbsp of olive oil in 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.

Makes 2 servings

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