Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.

Step: 1

Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.

Step: 2

Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

Per Serving: 478 calories; protein 41.8g; carbohydrates 9.3g; fat 27.2g; cholesterol 112.3mg; sodium 347.1mg.

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Avoidance on late-night snacking and cravings , it is much important to include some easy foods (or what one may perceive as unnecessary ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just enjoyed it in the first place."

When it comes to dinner , overeating or eating too much of the bad kinds of food will make lead to bad habit on sleeping. On the other side, a daylight food that is not eating to much food than satiating can leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to bedtime .