1⁄2 tsp Black pepper, coarsely ground
2 tsp Rosemary, fresh, minced
1⁄2 tsp Dry mustard
1⁄4 tsp Garlic powder
1⁄4 tsp Salt
2 Filet mignon filets, trimmed
1 Tbsp Extra virgin olive oil
3⁄4 cup Good quality port wine
1⁄4 cup Beef stock, reduced sodium
1 tsp. Rosemary, fresh, finely minced
1⁄2 Tbsp Aged balsamic vinegar
20 g Green & Blacks Organic 85% Dark Chocolate
1 tsp Butter
Salt and pepper, to taste
Fleur de sel, for garnish
Rosemary, fresh, for garnish
Parsley, fresh, for garnish
Preheat oven to 400°F.
In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.
Heat the oil over medium high heat in a medium, non-stick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.
Transfer to a baking sheet and bake in the oven until your desired doneness.
While the filets finish in the oven, add the port, beef stock and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any ‘beef bits’ from the pan and cook until the liquid is reduced to a light syrup.
Remove from heat and stir in the balsamic, Green & Black’s Organic 85% Dark Chocolate, butter. Salt and pepper to taste.
Remove the filets from the oven, and transfer to serving plates. Drizzle with the port chocolate sauce and garnish with a pinch of fleur de sel and fresh rosemary or parsley.
Tip: Because filet mignon are such a lean cut of meat, be attentive and careful not too over cook them as they can become quite tough.