Filet Mignon with Chocolate Port Wine Sauce


  • 2 PRE Filet Mignon steaks
  • 1 tsp. pink Himalayan salt
  • 1/2 tsp. white pepper
  • 1/2 tsp. black pepper
  • 2 tbsp. olive oil
  • 4 oz. unsweetened chocolate
  • 1 cup port wine
  • 1/2 cup beef stock
  • 1 sprig rosemary
  • 2 shallots


  1. Pre-heat oven to 400F. Peel and slice your shallot. Mince the leaves of the rosemary sprig.
  2. Rub steaks with 1 tablespoon of olive oil, salt and pepper. Set aside.
  3. Add the other tablespoon of olive oil to the sauce pot, then add the shallots. Sauté until tender, approximately 4 minutes.
  4. Add in rosemary, and stir well. Pour in the broth and bring to a simmer. Mix in the port wine and simmer until it reduces by half.
  5. In the meantime, heat an oven-safe skillet the stove on medium-high heat. Once hot, place steaks in skillet.
  6. Sear steaks for 2 minutes on each side, then pop it in oven (400F).
  7. Turn off the oven, don't open the door, and set a timer for 4 minutes. Chop up chocolate, remove sauce from the heat, and whisk in the chocolate until it is melted and smooth.
  8. Remove steak from the oven, and place on a cutting board to settle for 5 minutes.
  9. Spoon the sauce on to your plates. Plate steak over the sauce.
  10. Enjoy!

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