Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Another great find from our cooking class at Sur La Table.

TENDERLOIN
6 beef tenderloin steaks cut into 1 1/4 inch thickness
2 Tbsp dried porcini mushrooms
1/2 Tbs peppercorns
1/2 Tbs butter
1/2 Tbs olive oil
Salt to taste

CHOCOLATE PORT SAUCE
2 cups of port
2 cups beef sauce
1 1/2 oz bittersweet chocolate
2 Tbs butter cut in pieces
salt and pepper to taste

Preheat oven to 425. Grind porcini mushrooms and peppercorn to a fine powder. Pat the beef tenderloin dry with a paper towel. Season both sides of the beef with salt. Sprinkle each side of the tenderloin with the porcini dust.

Add oil and butter to a large oven-proof skillet and place over high heat. Allow the skillet and oil to get hot but not smoking - about 1 minute.

Place the beef tenderloin into the skillet and allow it to cook for about 3 minutes on one side or until a deep dark caramelized crust is achieved. Flip and place the skillet into the oven for about 4-6 minutes to cook meat to medium rare. Remove from heat and let rest. Use the skillet for the sauce.

SAUCE
Deglaze saute pan with port. Reduce by half. Add beef stock and reduce by half. turn heat to low and add chocolate whisking constantly until chocolate is melted. Whisk in butter. Season with salt and pepper.