- 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
recipes / Entrées
Entrées
Beef Tenderloin with Chocolate Port Sauce
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