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Porcini-Crusted Tenderloin with Chocolate Sauce

Sunday, 21 December 2014 00:00  by Emily S.

Tenderloin is rich in energy boosting iron as well as magnesium, one of the main nutrients that is known to alleviate depression and anxiety symptoms. Paired with a fantastic hint of chocolate makes this tenderloin an incredible dinner that will wow your guests, nourish your health and warm your soul as we welcome in the New Year.



  • 6 beef tenderloin steaks cut to 1¼" thickness
  • 2 tablespoons dried porcini mushrooms
  • ½ tablespoon peppercorns
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • Salt to taste

Chocolate Sauce:

  • 2 cups beef broth
  • 2 cups beef stock
  • 1½ oz. bittersweet chocolate
  • 2 Tbsp. butter, cut in pieces
  • Salt and pepper to taste



Preheat oven to 425°F (220°C).

Using a coffee grinder dedicated to spices (or mortar and pestle) grind porcini mushrooms and peppercorns to a fine powder.

Pat the beef tenderloin dry with a paper towel. Season both sides of the beef with salt. Sprinkle each side of the tenderloin with the porcini dust.

Add oil and butter to a large ovenproof skillet and place over high heat. Allow the skillet and oil to get hot but not smoking, about 1 minute.

Place the beef tenderloin into the skillet and allow it to cook for approximately 3 minutes on one side or until a deep dark caramelized crust is achieved. Flip and place the skillet into the preheated oven for approximately 4–6 minutes to cook meat to medium rare.

Remove the skillet from the oven and place the beef tenderloin on a plate and allow to rest in warm area. Reserve the skillet for sauce.

For the Chocolate Sauce:

Deglaze sauté pan used to sear tenderloin with broth, making sure to scrape up all brown bits. Reduce by half. Add beef stock and reduce by half. Turn heat to low and add chocolate, whisking constantly until chocolate is melted. Remove from flame.

Whisk in butter until melted and well combined. Season with salt and pepper. Serve immediately.

Serves: Serves 6
Source: Sur la Table

Last modified on Sunday, 21 December 2014 00:36

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