Rosemary Rubbed Beef Tenderloin with Chocolate Port Reduction
Valentine's Day in my house is always a meal enjoyed at home. And whenever I'm cooking (aka always), it's Valentine's Day Beef.
Servings 2 people
- 1/2 tsp coarsely ground pepper
- 2 tsp fresh rosemary minced
- 1/2 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 filet mignon filets 5 oz filets, trimmed
- 1 tbsp extra virgin olive oil
- 3/4 cup good quality port wine
- 1/4 cup reduced sodium beef stock
- 1 tsp fresh rosemary finely minced
- 1/2 tbsp aged balsamic vinegar
- 20 g Green & Blacks Organic 85% Dark Chocolate
- 1 tsp butter
- Salt and pepper to taste, Fleur de sel for garnish
- Rosemary for garnish
- Parsely for garnish
Preheat oven to 400 F.
In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.
Heat the oil over medium high heat in a medium nonstick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.
Transfer to a baking sheet and bake until an instant read thermometer reads 125 F for rare (or to your desired cooking temperature).
While the steaks finish in the oven, add the port, beef and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any beef bits from the pan and cook until well reduced to a light syrup.
Remove from the heat and stir in the balsamic, the Green & Blacks Organic chocolate, butter and salt and pepper to taste.