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

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!

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.