Rosemary-Rubbed Filet Mignon with Chocolate Port Reduction

Oh my goodness. This is simply one of the richest and savory filet mignon steaks I’ve ever eaten. The chocolate and port wine and rosemary really add a wonderful flavor. This was easy and fun to make and is now one of my personal favorite sous vide recipes.

Author

Michael Weil

Prep Time: 01:00

Recipe Time: 00:45

Temperature : 133F / 56.1C

Ingredients

• 1/2 tsp coarsely ground pepper
• 2 tsp fresh Rosemary, minced
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 (5 oz each) filet mignon, trimmed
• 1 tbsp extra-virgin olive oil
• Sauce:
• 6 oz good quality port wine
• 1/4 cup reduced-sodium beef stock
• 1 tsp fresh Rosemary, minced
• 1/2 tbsp balsamic vinegar
• 1 oz 72% dark chocolate
• 1 tsp butter
• Salt and pepper to taste
• Fleur de sel and Rosemary sprigs for garnish

Directions

1. In a small bowl, mix together the pepper, 2 tsp of minced Rosemary, mustard, garlic powder, and salt. Pat filets dry and season on both sides with the rub.
2. Over a medium heat in a non-stick or cast-iron skillet, heat oil. Add in beef filets and sear on both sides (about 3 mts per side). Then add to the sous vide bags, vacuum seal, and submerge in water for 45 mts.
3. Prepare the sauce: Put port, beef stock, and 1 tsp of minced Rosemary into the pan the steaks cooked in. Increase heat to medium high. Scrape up beef bits and cook until reduced to a light syrup. Turn off heat. Stir in the balsamic vinegar, chocolate, butter, and salt and pepper until chocolate and butter melt.

Finishing Steps

1. When steaks are done, remove from bags and transfer to plates. Drizzle with sauce and garnish with a pinch of fleur de sel and fresh Rosemary. Makes 2 servings.
2. Recipe is adapted from Abbey Sharp (abbeyskitchen.com)