Leslie Hallman
May 1, 2018 | Leslie Hallman

Peppered Beef Tenderloin with Chocolate Wine Sauce

Our Petite-Petit is the star of this chocolate wine sauce! Make sure to pour yourself a glass on the side to enjoy with your meal as well. 🍷

Ingredients (2 servings): 

2 (5-ounce) beef tenderloin filets
1 tablespoon olive oil
Coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1⁄4 cup Odd Lot Red wine
1 tablespoon balsamic vinegar
1⁄4 cup beef stock
1 teaspoon minced fresh rosemary
1 ounce bittersweet chocolate, chopped


Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. 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 the minced shallot and cook for 1 minute. Add the Odd Lot red and balsamic vinegar. Simmer until the sauce reduces to the consistency of chocolate syrup, about 3 minutes. Add the beef stock and rosemary then return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.


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