- 1 Tbls Shallots, minced
- ¼ cup Port Wine
- 1 Tbls Balsamic Vinegar
- ¼ cup Beef Stock
- 1 tsp rosemary, fresh & minced
- 1oz bittersweet chocolate, chopped
Add shallots to the pan in which you cooked your steaks in and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2-3 minutes. Add the beef stock and rosemary and return to a simmer. Once the sauce has came back to a simmer, whisk in the chocolate until it thickens. Season with salt & pepper. Serve.