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
Total TimePrep/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 steaks.
Nutrition Facts1 steak with 2 tablespoons sauce: 425 calories, 25g fat (7g saturated fat), 62mg cholesterol, 503mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 32g protein.
Originally published as Peppered Beef Tenderloin with Chocolate Sauce in Country Woman June/July 2010
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