ROSEMARY RUBBED FILET MIGNON WITH CHOCOLATE PORT REDUCTION SAUCE
Steps:
- Preheat oven to 400 degrees F, heat beef filets in non-stick or cast iron skillet for three minutes per side, after 1/2 tsp coarsely ground pepper, 2 tsp ground rosemary, 1/2 tsp Dijon Mustard. 1/4 tsp garlic powder, 1/4 tsp salt, 1 Tbso extra Virgin Olive Oil is heated.
- transfer beef filets to oven on a baking pan until your preference (USDA suggests to 145 Degrees F internal temp)
- Turn off stove heat and put in port, beef stock, and rosemary, with beef scraps/residue, raise heat the medium high, until reduced to light syrup. Turn off heat and stir in balsamic vinegar, , chocolate, butter, S&P until chocolate and butter melt.
- Remove filets from oven, and drizzle sauce over filets and garnish on plates with Fleur de sel and Rosemary sprigs. 2 servings.
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