Pan Seared Beef Tenderloin Steaks with a Burgundy Chocolate Sauce

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Pan Seared Beef Tenderloin Steaks with a Burgundy Chocolate Sauce

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This is a meal fit for a Royal Wedding, but you can make it at home! I asked Royal Chef Darren McGrady what he would serve at the Royal Wedding. Keep in mind, he’s Queen Elizabeth’s former chef, and he was also king of the kitchen at Kensington Palace for Princess Diana and the boys.

He knows the royals very well, and he documents many of his adventures in a fabulous cookbook called Eating Royally. Chef McGrady agreed to share his incredible recipe for a tenderloin steak with a delectable Burg


  • 6 (six ounce each ) center cut beef tenderloin steaks
  • 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 ounces dark chocolate
  • 4 tablespoons softened unsalted butter
  • 3 tablespoons flour
  • Salt and pepper to taste

Recipe Info

Combine the wine and broth in a big saucepan. Stick each onion half with a clove and add it to the pot along with the 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 winey flavor. Discard 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 pepper.

Makes about 6 servings

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