Steak Au Poivre For 2

• 2 beef tenderloin steaks (1 inch thick and 5 ounces each)
• 2 tablespoons olive oil, divided
• 1 tablespoon whole white or black peppercorns, crushed
• 1/4 teaspoon salt
• 1 tablespoon finely chopped shallot
• 1/4 cup port 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, chopped

1. Rub steaks with 1 tablespoon oil; sprinkle 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 desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove and keep warm.
2. In same pan, heat remaining oil over medium-high heat. Add shallot; cook and stir about 1 minute or until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened.
3. Stir in consomme and rosemary; bring to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened. Serve with steaks.

beef tenderloin, olive oil, whole white, salt, shallot, port wine, balsamic vinegar, condensed beef, fresh rosemary, bittersweet chocolate

Taken from www.tasteofhome.com/recipes/steak-au-poivre-for-2/ (may not work)