Instructions: Preheat oven to 375 degrees. Sear meat in olive oil on both sides in saute pan. Place pan in oven for 8 to 10 minutes. Sprinkle with salt and pepper.

Let beef rest 5 minutes before slicing.

Sauce:
Caramelize shallots, carrots, and garlic. Slowly add the chocolate, stirring until melted. Add port wine, thyme, bay leaf and peppercorns.

Simmer until reduced by three quarters. Add veal stock, reduce by one half.

Strain. Add vintage port, cook 2 minutes. Season with salt and pepper.

Yield: 4 servings

NOTES :

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