Pepper Crusted Beef Tenderloin With Chocolate Port Sauce


My husband loves chocolate. The darker, the better. So, for his birthday, which was yesterday, I wanted to make him a special dinner involving chocolate. And although I am not exceptionally wild about chocolate, this recipe has definitely changed my mind. I know it sounds a bit odd but all I can say is, if you haven’t tried it, you are missing something spectacular. I found this recipe on and my husband is so happy! Make it for your chocolate lover too!🍫❤:)⭐

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


Prep 20 m
Cook 15 m
Ready In 35 m
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.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.
⭐The sauce is delicious over potatoes too!

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