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Beef Tenderloin with Chocolate Port Sauce

  • 2 beef tenderloin filets (5 oz each)
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked white peppercorns
  • 1 tbsp shallots, finely minced
  • 1 tbsp balsamic vinegar
  • 1 cup beef stock
  • 1 tsp fresh rosemary
  • 14 g 70% Dark Chocolate Classic Bar, finely chopped

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