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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: 30 min.


  • 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


  • 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.
  • 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.
  • Stir in consomme and rosemary; bring to a boil. Add chocolate; cook
  • and stir until melted and sauce is slightly thickened. Serve with

2 of 2

Steak au Poivre for 2 (continued)

Directions (continued)

  • steaks. Yield: 2 servings.
Nutritional 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.