Peter's Chocolate Steak!
Serves 2 - 4
Ingredients:
1lb whole beef tenderloin
2 T. olive oil
coarse sea salt to taste
1/4 C. cracked black & white peppercorns
2 T. olive oil
2 T. shallot, minced
1/2 C. port wine
2 T. balsamic vinegar
1/2 C. beef stock
2 tsp. fresh rosemary, minced
2 oz. bittersweet chocolate, chopped
Preparation:
Brush the tenderloin on all sides with olive oil, sprinkle with sea salt and then, in a shallow baking tray, roll in cracked pepper until well coated. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until it just begins to smoke.
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, 3 to 4 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. Reduce heat to very low and cover.
Preheat BBQ on high heat. Spray with cooking oil. Sear tenderloin on all sides, to desired level of doneness, about 4minutes per side.
Remove from grill and let rest for 5 minutes. (Can also be pan seared in olive oil over medium-high heat.)
Slice and arrange on plate. Pour sauce over steak.
Serve with garlic mashed and steamed asparagus w/lemon zest.
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