Beef Tenderloin with Raspberry Chocolate Port Sauce



Raspberry Chocolate and Port Sauce gives a pepper crusted Beef Tenderloin a romantic twist.


Prep Time: 20 minutes 
Cook Time: 15 minutes 
Total Time: 35 minutes 
Servings: 2



2 (5 oz.) Beef tenderloin filets
2 Tbsp. Olive oil
1 Tbsp. White peppercorn, cracked
 Coarse sea salt, to taste
1 Tbsp. Shallot, minced
1/4 cup Port wine
1 Tbsp. Balsamic vinegar
1/4 cup Beef stock
1 tsp. Rosemary, fresh, minced
1/2 cup Robert Rothschild Farm Raspberry Chocolate Dessert Topping



Brush 1 tablespoon of oil on all sides of the tenderloin filets, then sprinkle with sea salt and cracked peppercorn. Heat the other tablespoon of oil in a pan over medium high heat until very hot. 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.


Stir in minced shallot, and cook for 2 minutes over medium­low heat. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of syrup, 2-3 minutes. Add the beef stock, rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the Raspberry Chocolate Dessert Topping. Pour sauce over steaks to serve.


Optional: Try a rich, raspberry flavored port wine to enhance the raspberry chocolate flavor in the sauce. Pair steak with rosemary, red potatoes and a vegetable side dish!