Pre-heat oven to 400F. Peel and slice your shallot. Mince the leaves of the rosemary sprig.
Rub steaks with 1 tablespoon of olive oil, salt and pepper. Set aside.
Add the other tablespoon of olive oil to the sauce pot, then add the shallots. Sauté until tender, approximately 4 minutes.
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.
In the meantime, heat an oven-safe skillet the stove on medium-high heat. Once hot, place steaks in skillet.
Sear steaks for 2 minutes on each side, then pop it in oven (400F).
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.
Remove steak from the oven, and place on a cutting board to settle for 5 minutes.
Spoon the sauce on to your plates. Plate steak over the sauce.
Chef Sarah uses her incredible knowledge of all things beef to cook up nutritious and delicious recipes, using only the freshest ingredients and the finest beef you’ll ever eat.
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SERVING SIZE: 2-4 
DIFFICULTY: Medium 
Gluten-Free #eatpre
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