Ingredients
2 beef tenderloin steaks (1 inch thick and 5 ounces each)2 tablespoons olive oil, divided1 tablespoon whole white or black peppercorns, crushed1/4 teaspoon salt1 tablespoon finely chopped shallot1/4 cup port wine1 tablespoon balsamic vinegar1/4 cup condensed beef consomme, undiluted1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/2 ounce bittersweet chocolate, chopped
Preparation
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.
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.
