Pepper-Crusted Beef Tenderloin With Chocolate-Port Sauce

• 2 (5 ounce) beef tenderloin filets
• 1 tablespoon olive oil
• coarse sea salt to taste
• 1 tablespoon cracked white peppercorns
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1/4 cup port wine
• 1 tablespoon balsamic vinegar
• 1/4 cup beef stock
• 1 teaspoon minced fresh rosemary
• 1/2 (1 ounce) square bittersweet chocolate, chopped

1. Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
2. Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

beef tenderloin, olive oil, salt, cracked white, olive oil, shallot, port wine, balsamic vinegar, beef stock, fresh rosemary, chocolate

Taken from www.allrecipes.com/recipe/148655/pepper-crusted-beef-tenderloin-with-chocolate-port-sauce/ (may not work)