Steak au Poivre for 2

Total Time

Prep/Total Time: 30 min.


2 servings

Updated: Mar. 18, 2023
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
Steak au Poivre for 2 Recipe photo by Taste of Home


  • 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


  1. 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 135°; medium, 140°; medium-well, 145°). Remove and keep warm.
  2. In same pan, heat remaining oil over medium-high heat. Add shallot; cook and stir 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.
  3. Stir in consomme and rosemary; bring to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened. Serve with steaks.

Nutrition Facts

1 steak with 2 tablespoons sauce: 425 calories, 25g fat (7g saturated fat), 62mg cholesterol, 503mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 32g protein.