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Virginia This Morning: Porcini-Crusted Beef Tenderloin with Chocolate Port Sauce

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RICHMOND, Va. (WTVR) - If you don't want to battle the Valentine's crowd this evening, then we have a great option for you!  Executive Chef Tammy Brawley from Sur La Table shares a mouth-watering recipe for porcini-crusted beef tenderloin with a chocolate port sauce.

Porcini-Crusted Tenderloin with Chocolate-Port Sauce

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


  1. Preheat oven to 425 degrees and place a rack in the center.
  2. Place driedporcini and peppercorns in an electric spice grinder.
  3. Process to a very fine powder.
  4. Set aside.
  5. Pat the steaks very dry with paper towels and generously season both sides with salt.
  6. Sprinkle each side of the tenderloin with the porcini powder, pressing to adhere.
  7. Place oil and butter in a large ovenproof skillet and heat over high heat until butter foams.
  8. 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.
  9. Using tongs, flip steaks and transfer the skillet to the preheated oven.
  10. Cook steaks to desired degree of doneness, about 4 to 6 minutes for medium-rare.
  11. Remove skillet from oven and place the steaks on a wire rack set over a rimmed baking sheet.
  12. Tent steaks with foil and let rest for about 5 minutes.
  13. Reserve skillet.

To prepare the chocolate port sauce

  1. Return the skillet used to cook the steaks to medium heat.
  2. Add the port and cook, scraping the bottom of the pan with a wooden spoon to release any browned bits.
  3. Reduce port by half, about 10 to 12 minutes.
  4. 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.
  5. Remove skillet from heat.
  6. Whisk in butter until melted and well combined.
  7. Taste sauce and season with salt and pepper.
  8. To serve, place each steak on a warmed dinner plate.
  9. Drizzle each with 1 to 2 ounces of chocolate port sauce and garnish with chopped chives.
  10. Serve immediately.