Texas B&B Steak Recipe with Chocolate
This recipe will work with any rich tasting tenderloin steak, be it beef, buffalo, venison or ostrich. Serves: 2
2 (5 oz.) tenderloin steaks of choice
1 Tb. olive oil
1-2 tsp. coarsely cracked black pepper
Salt to taste
For the sauce:
1 Tb. olive oil
1 Tb. shallot finely chopped
1 oz. port
1 Tb. balsamic vinegar
¼ cup beef stock
1 tsp. chopped fresh rosemary
½ oz. unsweetened chocolate, coarsely chopped
2 fresh sprigs rosemary for garnish
Brush the steaks with oil; then season with salt. Sprinkle with the pepper on both sides, pressing it firmly into the meat. Preheat an indoor or outdoor grill to high heat.
Meanwhile, heat 1 Tb. of oil in a small skillet set over medium high heat. Add the shallots and cook 1 minute. Add the vinegar and port. Reduce until syrupy. Add the stock and rosemary. Bring to a simmer. Stir in the chocolate and cook until lightly thickened. Reserve on low heat.
Grill steaks to desired doneness. Serve on a pool of the sauce, garnished with rosemary sprig.
Tags: B&B Cooking Classes & Recipes, Brenham Texas B&B Steak Recipe, Texas B&B Cooking Class Recipe
