GARLIC CRUSTED BEEF TENDERLOIN WITH CHCOLATE PORT WINE GLAZE (BLOOMS AWARD WINNING PORT WINE)                          BY CHEF DAN:

Serves 4

 

INGREDIENTS:

4 garlic cloves minced

1/2-teaspoon kosher salt

2 tablespoons olive oil, divided

4 (4 Oz) beef tenderloin steaks, trimmed

2 cups BLOOMS PORT wine, divided

2 tablespoons shallot, minced

2 tablespoon balsamic vinegar

2 teaspoon fresh rosemary, minced

1 (1 Oz) square bittersweet chocolate, chopped

 

DIRECTIONS:

1.   In a mortar and pestle add garlic and 1/2- teaspoon of salt.

2.   Pound to a fine mince.

3.   Brush both sides of fillets with olive oil.

4.   Press garlic mixture into both sides o the steaks and refrigerate for up to 1 hour.

5.   In a cast-iron skillet heat reaming olive oil over medium-high heat until smoking.

6.   Add the steaks and for medium-rare cook 3-4 minutes each side.

7.   Remove steak from skillet and keep warm.

8.   Stir in shallots, and cook 1 minute.

9.   Pour in BLOOMS PORT wine and balsamic vinegar.

10.                Simmer 1 cup of BLOOMS PORT wine until it reduces to the consistency of chocolate syrup 2-3 minutes.

11.                Add remaining BLOOMS PORT and rosemary, and return to simmer.

12.                Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.

13.                Pour sauce over fillets.

 

ENJOY DAN:                          A-LA!!