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  • Writer's picturePeter Jr.

Pepper Crusted Beef Tenderloin With Port Balsamic Chocolate Sauce

Peter's Chocolate Steak!

Serves 2 - 4



  • 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


  • 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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