Filet with Chocolate Port Wine Sauce
Ingredients:
Filet with Chocolate Port Wine Sauce
2 filet mignon steaks
1 tsp. pink Himalayan salt
½ tsp. white pepper
½ tsp. black pepper
2 Tbsp extra virgin olive oil
4 oz. unsweetened chocolate
1 c. port wine
½ c. beef stock
1 sprig rosemary
2 shallots, peeled and sliced
Preparation:
Pre-heat oven to 400°. Mince rosemary sprig leaves. Rub steaks with 1 Tbsp. of olive oil, salt, and pepper. Set aside. Add remaining olive oil to saucepan, then add shallots. Sauté until tender, approximately 4 minutes. Add in rosemary, and stir well. Pour in broth and bring to a simmer. Mix in port wine and simmer until it reduces by half. In the meantime, heat an oven-safe skillet the stove on medium-high heat. Once hot, place steaks in skillet. Sear steaks for 2 minutes on each side, then place in 400° oven. Turn off the oven, do not open door, and set a timer for 4 minutes. Chop up chocolate. Remove sauce from heat, and whisk in chocolate until it is melted and smooth. Remove steak from oven, and place on a cutting board to settle for 5 minutes. Spoon the sauce onto plates. Plate steak over sauce.
