VALENTINES DINNER FOR BERDENE by chef DAN

             BEEF TENDERLOIN AND CHOCOLATE serve 2
  INGREDIENTS:
2 (5OZ) BEEF TENDERLION FILETS
1 TBSP. OLIVE OIL
COURSE SEA SALT TO TASTE
1/4 TSP. FRESH GROUND BLACK PEPPER
1 SHALLOT, MINCED
1/4 CUP PORT WINE
1/4 CUP BEEF BROTH
1 TBSP. BALSAMIC VINGAR
1/2 SQUARE BITTERSWEET CHOCOLATE, CHOPPED
1 TSP. FRESH ROSEMARY
1 SPRING THYME
DIRECTIONS:
1. SEASON THE MEAT WITH SALT AND PEPPER.
2. IN A LARGE SKILLET, HEAT THE OIL OVER MEDUIM-HIGH HEAT. HEAT UNTIL GOOD AND HOT, THEN ADD THE MEAT AND SEAR UNTIL WELL BROWNED ON ALL SIDES. COOK ABOUT 4 MINUTES ON EACH SIDE. REMOVE FROM THE SKILLET AND KEEP WARM.
3. STIR IN THE MINCED SHALLOT, AND COOK 1 MINUTE. POUR IN THE PORT, AND BALSAMIC VINGAR.
4. SIMMER UNTIL THE PORT REDUCES TO HALF, 2-3 MINUTES.
5 ADD THE BEEF STOCK AND ROSEMARY AND THYME.
6. RETURN TO SIMMER AND WHISK IN THE CHOCOLATE UNTIL IT MELTS AND SLIGHTLY THICKENS THE SAUCE.
7. POUR OVER THE STEAKS.
                      ENJOY DAN:                                    hallelujah