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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. Ingredients:
2 beef tenderloin steaks (1 inch thick and 5 ounces each) |
2 tablespoons olive oil, divided |
1 tablespoon whole white or black peppercorns, crushed |
1/4 teaspoon salt |
1 tablespoon finely chopped shallot |
1/4 cup port wine |
1 tablespoon balsamic vinegar |
1/4 cup condensed beef consomme, undiluted |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1/2 ounce bittersweet chocolate, chopped |
Directions:
1. Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, heat 2 teaspoons oil over medium heat. Add steaks; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. In same pan, heat remaining oil over medium-high heat. Add shallot; cook and stir about 1 minute or until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened.
3. Stir in consomme and rosemary; bring to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened. Serve with steaks. Yield: 2 servings.
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