Steak au Poivre for Two
2 beef tenderloin steaks (5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt1 tablespoon finely chopped shallot
1/4 cup port wine1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped
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.
Pairs well with home style, fried, or mashed potatoes as well as asparagus.
Courtesy of Taste of Home