Prep/Total Time: 30 minutes.
With the punch of peppercorns and a smooth, husky sauce, this steak is delicious. You’ll love the tip of sweetness the bittersweet chocolate contributes to the mouthwatering meat.– Crystal Bruns, Iliff, Colorado
Steak au Poivre for 2 Recipe image by Taste of House
- 2 beef tenderloin steaks (1 inch thick and 5 ounces each)
- 2 tablespoons olive oil, divided
- 1 tablespoon entire white or black peppercorns, crushed
- 1/4 teaspoon salt
- 1 tablespoon finely sliced shallot
- 1/4 cup port white wine
- 1 tablespoon balsamic vinegar
- 1/4 cup condensed beef consomme, undiluted
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/2 ounce bittersweet chocolate, sliced
- Rub steaks with 1 tablespoon oil; spray with peppercorns and salt. In a skillet, heat 2 teaspoons oil over medium heat. Add steaks; cook 5-7 minutes on each side or until meat reaches preferred doneness (for medium-rare, a thermometer must check out 135 °; medium,140 °; medium-well, 145 °). Get rid of and keep warm.
- In exact same pan, heat staying oil over medium-high heat. Add shallot; cook and stir about 1 minute or up until tender. Add white wine and vinegar, stirring to loosen up browned bits from pan. Give a boil; cook and stir 2-3 minutes or until a little thickened.
- Stir in consomme and rosemary; bring to a boil. Include chocolate; cook and stir until melted and sauce is somewhat thickened. Serve with steaks.
1 steak with 2 tablespoons sauce: 425 calories, 25 g fat (7g saturated fat), 62 mg cholesterol, 503 mg salt, 11 g carbohydrate (6g sugars, 1g fiber), 32 g protein.