Rosemary-Rubbed Filet Mignon with Chocolate Port Reduction

Ingredients for 0

• 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

• Step 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.

• Step 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.

• Step 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.

• Step 4

• Finishing Steps

• Step 0

  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.

• Step 1

  Recipe is adapted from Abbey Sharp (abbeyskitchen.com)

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