RICHMOND, Va (WTVR) -
By Sur La Table’s Resident Chef Tammy Brawley
- 2 tablespoons dried porcini mushrooms
- 1/2 tablespoon black peppercorns
- 6 (1-1/4 inch thick, about 10 ounces each) beef tenderloin steaks
- Kosher salt
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon extra-virgin olive oil
- 2 cups ruby port
- 2 cups low-sodium beef stock
- 1-1/2 ounces bittersweet chocolate
- 2 tablespoons unsalted butter, cut into 1/2 inch pieces
- Freshly ground black pepper
- 3 tablespoons finely chopped fresh chives, for garnish
- Preheat oven to 425 degrees and place a rack in the center.
- Place driedporcini and peppercorns in an electric spice grinder.
- Process to a very fine powder.
- Set aside.
- Pat the steaks very dry with paper towels and generously season both sides with salt.
- Sprinkle each side of the tenderloin with the porcini powder, pressing to adhere.
- Place oil and butter in a large ovenproof skillet and heat over high heat until butter foams.
- When foaming subsides, place the steaks in the skillet and allow them to cook until a deep, dark caramelized crust is achieved on one side, about 3 to 4 minutes.
- Using tongs, flip steaks and transfer the skillet to the preheated oven.
- Cook steaks to desired degree of doneness, about 4 to 6 minutes for medium-rare.
- Remove skillet from oven and place the steaks on a wire rack set over a rimmed baking sheet.
- Tent steaks with foil and let rest for about 5 minutes.
- Reserve skillet.
To prepare the chocolate port sauce
- Return the skillet used to cook the steaks to medium heat.
- Add the port and cook, scraping the bottom of the pan with a wooden spoon to release any browned bits.
- Reduce port by half, about 10 to 12 minutes.
- Add beef stock, stirring to combine, and reduce sauce by half, another 5 to 7 minutes. Reduce heat to low and add chocolate, whisking constantly until melted.
- Remove skillet from heat.
- Whisk in butter until melted and well combined.
- Taste sauce and season with salt and pepper.
- To serve, place each steak on a warmed dinner plate.
- Drizzle each with 1 to 2 ounces of chocolate port sauce and garnish with chopped chives.
- Serve immediately.