The Royal Chef’s Pan Seared Beef Tenderloin Steaks with a Burgundy Chocolate Sauce

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The Royal Chef’s Pan Seared Beef Tenderloin Steaks with a Burgundy Chocolate Sauce

Serving Size
4 Portions

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This recipe is from our friend, Darren McGrady, at The Royal Chef! This is one of Queen Elizabeth's favorite dishes and it is simply divine!


  • 4 (8 oz. each) center cut beef tenderloin steaks
  • 2 Tbsp. vegetable oil
  • Burgundy Chocolate Sauce
  • 1 bottle Burgundy wine
  • 2 cups chicken broth
  • 1 onion cut in half
  • 2 whole cloves
  • 3 garlic cloves, cut into halves
  • 1 bay leaf
  • 1 sprig of parsley
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 carrots, chopped
  • 4 Tbsp. softened unsalted butter
  • 3 Tbsp. flour
  • 4 oz. dark chocolate
  • Salt & Pepper To Taste

Recipe Info

Make The Sauce

  • Combine the wine and broth in a big saucepan. Stick each onion half with a clove and add it to the pot along with garlic, bay leaf, parsley, thyme, rosemary, and carrots. Bring to the boil then reduce heat to medium and simmer until it is reduced to about half and the vegetables are very soft.
  • Strain this wine mixture pressing hard against the strainer to extract all the sauce and wine-y flavor. Discover the vegetables.
  • Return the sauce to the stove and heat through. Mix together the butter and flour then stir this in too, letting it thicken and become glossy as it cooks. This should only take about 5 minutes. Break the chocolate into small pieces and whisk into the sauce. Season with salt and pepper and keep warm.

Make the Beef Filet

  • Preheat the oven to 400 degrees Fahrenheit.
  • Season the steaks with salt and pepper. Heat a large skillet and add the vegetable oil. Sear the steaks until golden brown on all sides and place in the oven for about 6 to 8 minutes to required doneness. Remove the steaks from the oven and all allow to rest for about 5 to 10 minutes. Spoon the sauce onto four plates and place a steak on top of the sauce. 

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