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Steak au Poivre for 2

Steak au Poivre for 2
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. —Crystal Bruns, Iliff, Colorado
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 beef tenderloin steaks (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

  • Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and
  • salt. In a small skillet over medium heat, cook steaks in 2
  • teaspoons oil for 4-5 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.
  • In the same skillet, saute shallot in remaining oil until tender. Add
  • wine and vinegar, stirring to loosen browned bits from pan. Bring to
  • a boil; cook and stir for 2-3 minutes or until slightly thickened.
  • Add beef consomme and rosemary. Bring to a boil. Add chocolate,
  • stirring until melted and sauce is thickened. Serve sauce with
  • steaks. Yield: 2 servings.
© Taste of Home 2013

2 of 2

Steak au Poivre for 2 (continued)

Nutrition Facts: 1 steak with 2 tablespoons sauce equals 425 calories, 25 g fat (7 g saturated fat), 62 mg cholesterol, 503 mg sodium, 11 g carbohydrate, 1 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013