Thursday, October 8, 2015

Filet Mignon Au Poivre with Chocolate Port Sauce #ChoctoberfestwithImperialsugar

My name is Wendy and I am a chocoholic.  I dream about it, I crave it, I sneak it when no one is looking.  I will eat chocolate for each and every meal and for snacks in between.  Sometimes I will even grab a spoon and eat some Sander's Hot Fudge right out of the refrigerator.

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  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

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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  1. This looks so delicious. Glad to see other people still cook with olive oil--it got such a bad rap!

    1. I use olive oil or coconut oil usually.....don't tell anyone but I have some canola oil and crisco in my pantry too.

  2. You've now made it possible for me to have a chocolate themed dinner party! What a fun sauce!!!

    1. Not only fun Liz but very delicious. This went down as one of our best meals this year.

  3. There is such a thing as fig chocolate bars?! Oh man, I need to find some! Yum!

  4. I've never tried chocolate with beef, but I like both so I could definitely give this dish a try. :)

  5. I like your ideas of adding chocolate dishes which I never dreamed about. Looks delicious.


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