PEPPER-CRUSTED BEEF TENDERLOIN STEAKS
WITH SHALLOT, PORT AND CHOCOLATE
Source: from Times Colonist Newspaper

This recipe will work with any rich tasting tenderloin steak, be it from beef, buffalo or venison. Serve with a selection of fresh, steamed vegetables, such as new potatoes, snap-top carrots and snap peas.

Chef's Note: Use the highest quality bittersweet chocolate available. I recommend Scharffen Berger, Callebaut or Valhrona. Makes: 2 servings

2 five ounce beef, buffalo or venison tenderloin steaks
1 tablespoon olive oil
1 to 2 teaspoons coarsely cracked black peppercorns, red peppercorns and white peppercorns
Sea salt to taste
FOR THE SAUCE:
1 tablespoon olive oil
1 tablespoon shallot thinly sliced
1/4 cup Port (fortified wine)
1 tablespoon aged balsamic vinegar
1/4 cup beef stock
1 teaspoon chopped fresh rosemary
1/2 ounce high quality unsweetened or very dark bittersweet (more than 80% cocoa) chocolate, coarsely chopped
2 fresh rosemary sprigs

Brush the steaks with olive oil; then season with salt. Sprinkle with the pepper mixture on both sides, pressing it firmly into the meat. Set meat aside.

Heat 1 tablespoon of oil in a small skillet set over medium-high heat until oil shimmers. Add the meat to the skillet and pan-sear the steaks to desired doneness, 4 minutes per side for medium-rare. Remove from the skillet and let rest tented with foil.

Add the shallots and cook 1 minute. Add the balsamic vinegar and port and reduce for a minute or two until thick and syrup-like. Add the stock and rosemary and bring to a simmer. Stir in the chocolate and cook until a lightly thickened sauce forms; reserve on low heat.

TO SERVE:
Cut the meat in half and artfully arrange on a large plate. Spoon a small amount of sauce between the two pieces and place the rosemary sprigs for garnish. Pass the small amount of remaining sauce, at the table.