Beef Tenderloin with Chocolate Sauce
2 5 oz. beef tenderloin filets
2 T. OLIVE MILL olive oil, such as Leccino, divided
Sea salt to taste
1 T. cracked white peppercorns
1 T. minced shallot
¼ cup port wine
1 T. OLIVE MILL Chocolate Balsamic
¼ cup beef stock
1 T. fresh rosemary
1 oz. square bittersweet chocolate, chopped
Brush filets with 1 T. oil and sprinkle with salt and pepper. Heat remaining oil in skillet, add steaks and cook to desired doneness. Once done, remove meat from skillet and keep warm. Stir in shallot and cook for 1 minute. Add port and balsamic. Simmer until reduced to syrupy consistency. Add the beef stock and crushed rosemary, return to a simmer. Once the sauce starts to simmer, whisk in chocolate until it melts. Pour sauce over steaks to serve.
