Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 shallots, thinly sliced

  3. 4 cloves garlic , thinly sliced

  4. 2 chipotle peppers in adobo, chopped

  5. 1 cup port wine

  6. 1 cup dry red wine

  7. 3/4 cup balsamic vinegar

  8. 3 cups beef stock

  9. 1 tablespoon ancho chile powder

  10. 1/4 teaspoon ground coriander

  11. 1/4 teaspoon freshly grated nutmeg 4-ounces dark chocolate, grated

  12. 1/2 cup cornstarch Water, as needed Kosher salt and freshly ground black pepper. 8-ounces beef tenderloin, cut into 12 equal-sized cubes

  13. 3 tablespoons steak seasoning blend (recommended: McCormick Montreal Steak Seasoning)

  14. 1 small red onion , cut into 1-inch dice

  15. 12 dried apricots, reconstituted in hot water 4-ounces Taleggio cheese , cut into 12 pieces Special equipment:

  16. 12 (6-inch) wooden skewers, soaked in water

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. To make the chocolate sauce: Heat the oil in a medium saucepot over medium heat. Sweat the shallots and garlic until aromatic . Add the chipotles and cook until the adobo sauce has darkened. Add the port and cook down until reduced by 2/3. Add the red wine and balsamic vinegar, and reduce by half. Add the beef stock , chile powder, coriander, and nutmeg. Simmer and reduce down by 1/3. Stir in the grated chocolate. If the sauce is thin, mix the cornstarch with some water and whisk in a bit at a time until the sauce is thickened. You may not need all of the cornstarch slurry . Taste the sauce and season with salt, and pepper. Set the mixture aside and keep warm. Season the beef cubes with the steak seasoning. Thread the skewers in this order: onion-beef- apricot -onion. Roast the skewers in the oven for 8 minutes. Top each skewer with a piece of Taleggio cheese and roast in the oven for another 2 minutes. Serve the skewers with the chocolate sauce.


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