Beef tenderloin with chocolate port reduction
You’ll find two favorites in this crazy good dish- wine and chocolate. Although the combination may sound like dessert, it’s a delicious savory sauce that tastes fantastic on a good piece of steak.
Skill Level: Beginner
Start to Finish: 1 hour
Prep: 20 minutes
Cook: 40 minutes
1/2 teaspoon coarsely ground black pepper
2 teaspoons fresh rosemary, minced
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 (5-ounce) filet mignon filets, trimmed
1 tablespoon extra-virgin olive oil
3/4 cup good quality port wine
1/4 cup reduced sodium beef stock
1 teaspoon fresh rosemary, finely minced
1/2 tablespoon aged balsamic vinegar
20 grams 85% dark chocolate (I like Green & Blacks Organic)
1 teaspoon butter
Salt and pepper to taste, Fleur de sel (for garnish)
Rosemary (for garnish)
Parsley (for garnish)
For the steak
1. Preheat oven to 400 F.
2. In a small bowl, mix together the black pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.
3. Heat the oil over medium high heat in a medium nonstick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.
4.Transfer to a baking sheet and bake until an instant read thermometer reads 125 F for rare (or to your desired cooking temperature).
For the sauce
1. While the steaks finish in the oven, add the port, beef and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any beef bits from the pan and cook until well reduced to a light syrup.
2. Remove from the heat and stir in the balsamic, the Green & Blacks Organic chocolate, butter and salt and pepper to taste.
1. Remove the steaks from the oven, and transfer to serving plates. Drizzle with the port chocolate sauce and garnish with a pinch of fleur de sel and fresh rosemary or parsley.
Nutrition Information (per serving)
Calories: 397; Protein: 34 grams; Total Fat: 19 grams; Carbohydrates: 11 grams; Sugar: 3 grams
Recipe and photo by Abbey Sharp, R.D., owner of Abbey’s Kitchen Inc
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