Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

SUBMITTED BY: AmberS.

"Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin."
RECIPE RATING:
The reviewer gave this recipe 14 stars. This recipe average a 4.4 star rating.
Read Reviews (11)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min
Original recipe yield 2 steaks

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 (5 ounce) beef tenderloin filets
  • 1 tablespoon olive oil
  • coarse sea salt to taste
  • 1 tablespoon cracked white peppercorns
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallot
  • 1/4 cup port wine
  • 1 tablespoon balsamic vinegar
  • 1/4 cup beef stock
  • 1 teaspoon minced fresh rosemary
  • 1/2 (1 ounce) square bittersweet chocolate, chopped

DIRECTIONS

  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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2007 by "K"
The sauce was simply to die for! I made the recipe exactly as written except I used choice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by Cathy C
We all enjoyed this dish. I made the mistake of using a dark 60% chocolate that was not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2008 by B&B
This was in fact, Excelent! I did make a few alterations to the original recipe. First, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2007 by rigatony
This sauce was amazing ! I carmelized the shallots and sprinkled them over the top instead of... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2007 by emilykristin
I was very excited about this recipe, but was very unhappy with the way it turned out. For... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by michelle
This dish was delicious. We didn't have port in my house, so I substituted Cream of Sherry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by kelly
fantastic recipe. The fresh rosemary does the trick and blends wonderfully with the port,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2008 by Gravly
This is the best sauce I have ever tasted, It's great with scallops, chicken and pork... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2008 by Christy
Easy to prepare, sauce is very good. I would use about half the chocolate next time; it had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by miki