Instructions

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!