Raspberry Chocolate and Port Sauce gives a pepper crusted Beef Tenderloin a romantic twist.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
2 (5 oz.) Beef tenderloin filets
2 Tbsp. Olive oil
1 Tbsp. White peppercorn, cracked
Coarse sea salt, to taste
1 Tbsp. Shallot, minced
1/4 cup Port wine
1 Tbsp. Balsamic vinegar
1/4 cup Beef stock
1 tsp. Rosemary, fresh, minced
1/2 cup Robert Rothschild Farm Raspberry Chocolate Dessert Topping
Brush 1 tablespoon of oil on all sides of the tenderloin filets, then sprinkle with sea salt and cracked peppercorn. Heat the other tablespoon of oil in a pan over medium high heat until very hot. Add the steaks, and cook to your desired degree of doneness (4 minutes per side for medium rare). Once done, remove the steaks from the skillet and keep warm.
Stir in minced shallot, and cook for 2 minutes over mediumlow heat. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of syrup, 2-3 minutes. Add the beef stock, rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the Raspberry Chocolate Dessert Topping. Pour sauce over steaks to serve.
Optional: Try a rich, raspberry flavored port wine to enhance the raspberry chocolate flavor in the sauce. Pair steak with rosemary, red potatoes and a vegetable side dish!