Rosemary-Rubbed Filet Mignon
with Chocolate Port Reduction
2 tsp coarsely
ground pepper
2 tsp fresh
rosemary, minced
2 tsp Dijon mustard
V4 tsp garlic powder
4 tsp salt
2 (5 oz each) filet
mignons, trimmed
1 Tbsp extra-virgin
olive oil
Preheat oven to 400 F.
In a small bowl, mix together the pepper,
2 tsp minced rosemary, mustard, garlic
powder and salt. Pat the filets dry and
season on both sides with the rub.
Over medium heat in a nonstick or cast-iron
skillet, heat the oil. Add the beef filets and
sear until golden brown on both sides,
about 3 minutes per side. Transfer the filets
to a baking pan and bake until an instant-
read thermometer reads to your desired
cooking temperature (USDA guidelines
suggest an internal temperature 145 F).
SAUCE
6 oz good-quality
port wine
4 cup reduced-
sodium beef stock
1 tsp fresh
rosemary, minced
2 Tbsp balsamic
vinegar
1 oz 72% dark
chocolate
Prepare the sauce: While the steaks finish
in the oven, put the port, beef stock and
1 tsp minced rosemary into the pan the
steaks were cooked in; increase heat to
medium-high. Scrape up any beef bits from
the pan and cook until reduced to a light
syrup. Turn off heat; stir in the balsamic
vinegar, chocolate, butter, and salt and
pepper until chocolate and butter melt.
Hot Chocolate Bombs
1 cup chocolate chips, plus extra for drizzling
6 Tbsp instant hot chocolate mix
2 cup mini marshmallows
1 to 2 Tbsp edible sprinkles
1 tsp butter
Salt and pepper
Remove the steaks from the oven, and
transfer to serving plates. Drizzle with the
sauce and garnish with a pinch of fleur de
sel and fresh rosemary. Makes 2 servings.
to taste
Microwave the chocolate chips in a bowl on
medium power in 20-second intervals, stirring
in between. Stop heating just before they are
fully melted; stir remaining morsels to melt.
Fleur de sel and
rosemary sprigs
for garnish
Recipe and photo courtesy of Abbey Sharp
(abbeyskitchen.com).
Place silicone chocolate molds with 2-inch
cavities (12 cavities total) on a baking sheet.
Using a pastry brush, paint about 2 tsp of
chocolate on the bottom and sides of each
cavity to line the inside fully and evenly, to the
edges. Place the tray in the freezer for 5 to 10
minutes, allowing the chocolate to set. Repeat
the process. Once the chocolate is solid, care-
fully stretch the molds with your hands to
loosen the chocolate. Add 1 Tbsp of cocoa
mix and 5 marshmallows to 6 sphere halves.
Working one at a time, gently remove the
empty halves from the mold. Place an empty
shell on a warmed plate to slightly melt the
shell edge. Remove the shell from the plate
and press onto a filled half; hold steady for a
few seconds to seal. Repeat with remaining
shells. Decorate the shells with a drizzle of
melted chocolate and sprinkles. Return the
tray to the freezer for a few minutes to com-
pletely set before serving. Place 1 bomb
in a mug and pour 1 cup of hot milk to melt.
Stir and enjoy. Makes 6 servings.
Recipe and photo courtesy of Deanna Hill
(tastesofhomemade.com).
FEBRUARY 2021 Costco Connection 65
