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Pepper Crusted Filet Mignon with Chocolate Port Sauce


  • 2 Lindauer Family Farms Filet Mignon Steaks
  • 2 Tbs. Olive Oil
  • 1 Tbs. Cracked Peppercorns
  • 2 Tbs. Minced Shallots
  • 1/2 Cup Port Wine
  • 2 Tbs. Balsamic Vinegar
  • 1/2 Cup Beef Stock
  • 1 Tbs. Fresh Minced Rosemary
  • 2 oz bittersweet chocolate, coarsely chopped
  • Coarse Sea Salt

Cooking Instructions:

  1. Bring the Lindauer Farms Filet Mignon Steaks to room temperature.
  2. Brush on all sides with 1 tablespoons olive oil.
  3. Sprinkle with the sea salt/cracked white pepper.
  4. Heat another tablespoon of olive oil in a skillet over medium- high heat until it just begins to smoke. Add the steaks and cook to desired doneness.
  5. About 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.
  6. Stir in the minced shallot for about 1 minute and then pour in the port and balsamic vinegar.
  7. Simmer until the port reduces to the consistency of syrup...about 2-3 minutes.
  8. Add the stock and rosemary and return to simmer.
  9. Once the sauce is simmering again then whisk in the chocolate until it melts and slightly thickens the sauce.
  10. Pour over the steaks and serve.

A Favorite Recipe of Sweethearts
Jeff and Jaime Lindauer

Last Modified: 2012-01-30 16:43:01