Steak au Poivre
2 beef tenderloin steaks (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
Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 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 the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.
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