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Steak au Poivre
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Steak and chocolate sauce? Oh, yeah!
|2 beef tenderloin steaks|
|2 tablespoons olive oil, divided|
|1/4 teaspoon salt|
|1 tablespoon whole black peppercorns, crushed|
|1 tablespoon finely chopped shallot|
|1/4 cup port wine|
|1 tablespoon balsamic vinegar|
|1/4 cup condensed beef consommé, undiluted|
|1 teaspoon minced fresh rosemary|
|1/2 ounce bittersweet chocolate, chopped|
- Brush steaks with 1 tablespoon oil and then salt and pepper steaks.
- Heat 2 teaspoons oil in a small skillet set over medium heat. Add steaks to skillet and cook 4-5 minutes per side or until meat reaches desired doneness (using thermometer, 145 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well-done). Remove steaks from skillet, and keep steaks warm.
- Heat remaining oil in the same skillet you cooked the steaks in, and saute shallot until tender. Add wine and vinegar to skillet; stir to loosen any browned bits from the bottom of the skillet. Bring wine-vinegar mixture to a boil; cook and stir until slightly thickened, about 2-3 minutes. Add beef consommé and rosemary to skillet; bring to a boil. Add chocolate; stir and cook until sauce is thickened and chocolate is melted.
- Serve sauce with steaks.
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