With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bitter chocolate adds to the savory meat.
What You Need:
(Makes: 2 servings)
2 beef tenderloin steaks (5 ounces each)
2 tablespoons of olive oil, divided
1 tablespoon of whole white or black peppercorns, crushed
1/4 teaspoon of salt
1 tablespoon of shallot, finely chopped
1/4 cup of port wine
1 tablespoon of balsamic vinegar
1/4 cup of condensed beef consommé, undiluted
1 teaspoon of fresh rosemary, minced or 1/4 teaspoon dried rosemary, crushed
1/2 ounce of bittersweet chocolate, chopped
What to Do:
STEP 1)Brush the steaks with 1 tablespoon of olive oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4 to 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove and keep warm.
STEP 2)Using the same skillet, sauté shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 to 3 minutes or until slightly thickened. Add beef consommé and rosemary. Bring to a boil. Add the chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.
STEP 3)Happy Valentine’s Day & Enjoy!
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