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Steak au Poivre (2)

Source of Recipe

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Steak au Poivre (2)

Country Woman June/July 2010
Not yet rated.
Prep/Total Time: 30 min.
MAKES: 2 servings

With the punch of peppercorns and a smooth, beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Ingredients:
• 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

Directions:
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 145°; medium, 160°; well-done, 170°). 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.

1 steak with 2 tablespoons sauce equals 425 calories, 25 g fat (7 g saturated fat), 62 mg cholesterol, 503 mg sodium, 11 g carbohydrate, 1 g fiber, 32 g protein.