Beef Tenderloin with Chocolate Port Sauce

Category: Entrees | eBook: Fresh Bites


  • 2 x 5 oz beef tenderloin filets
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked white peppercorns
  • 1 tbsp shallots, finely minced
  • 1 cup port wine
  • 1 tbsp balsamic vinegar
  • 1 cup beef stock
  • 1 tsp fresh rosemary
  • 14 g Purdys' 70% Dark Chocolate, finely chopped


  1. Brush the tenderloin filets on all sides with one tablespoon olive oil and season with sea salt and cracked peppercorns to taste.
  2. Heat another tablespoon of olive oil in a pan over medium-high heat.
  3. Add the filets and cook 2-4 mins per side (depending on thickness and desired doneness).
  4. Remove from pan to rest, covering with tented foil to allow steak to breathe.
  5. In the same pan, stir in minced shallots and cook for 1 minute.
  6. Add the port and balsamic vinegar, simmering the mixture until it has a syrup-like consistency, about 2 to 3 minutes.
  7. Add beef stock and rosemary and continue to simmer until sauce starts to thicken.
  8. Just prior to serving, add chocolate, stirring until melted and completely blended.
  9. Pour sauce over steaks and serve.

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