It is a sickness I tell you....I have no control over it. Nor am I sure I want to control it. Chocolate is very high in antioxidants and the darker the chocolate the healthier it is for you. Now you may think that chocolate is only for dessert but you would be wrong. Chocolate works very well with savory dishes. The Mexican culture has long used chocolate in their wonderful Mole sauces. Today I am sharing with you a wonderful, decadent Chocolate Port Sauce to serve with a Pepper Encrusted Filet Mignon. I promise that you are going to LOVE it.
I adapted this recipe from one that I found on Allrecipes.com. The recipe has been changed quite a bit but the essence of it remains the same.
Filet Mignon au Poivre with Chocolate Port Sauce
adapted from Allrecipes.com
2 (5 oz) Beef Tenderloin Filets
kosher salt to taste
1 T. freshly ground pepper
1 T, olive oil
1 small leek, white and light green part, minced
1/4 c. port wine
1 T. balsamic vinegar
1/4 c. beef stock
1/2 oz fig chocolate bar (I used Picari)
Season the filets with the salt and pepper, pressing into the meat on both sides. Heat the olive oil in skillet over med high heat until it starts smoking. Add the steaks and sear for 4 minutes. Flip and sear for 3 minutes longer for med rare or until steak reaches desired temperature. Remove to a plate and let rest while making the sauce.
In the same pan from which you removed the steaks, add the leeks and cook briefly. Pour in the port and balsamic vinegar, lower heat and simmer until it reduces to the consistency of syrup. Whisk in the beef stock and the chocolate until smooth. Pour a pool of chocolate sauce onto the plate, place the steak on top of the chocolate sauce and drizzle a little over the top. Print Recipe
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