Beef tenderloin bites with a dark chocolate and red wine glaze

By Jason Skrobar
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  • 455 grams beef tenderloin, cut into cubes OR
  • 2 large sweet potatoes, peeled, cut into cubes and boiled for 8 minutes
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 tablespoons unsalted butter
  • 1-1/2 cups red wine
  • 1/3 cup dark chocolate (70% or higher), chopped
  • 1/2 cup brown sugar
  • 1 tablespoon chilli powder
  • 1 tablespoon smoked flaky salt
  • 1 tablespoon pink peppercorns, slightly crushed


  1. Set the oven to 450°.
  2. To a large saucepan over medium heat add the red wine and let it come to a simmer. Meanwhile, add the chopped chocolate, brown sugar and chilli powder to a double boiler (a glass or metal bowl over a saucepan of simmering water). Let this sit for a few minutes while the chocolate begins to melt. Once the chocolate starts to melt, stir with a rubber spatula until the chocolate and brown sugar are completely melted and combined. Remove from heat and add to simmering red wine. Turn the heat up slightly and let the mixture begin to boil. Be careful not to step away at this point. Once boiling, turn the heat down. Let the mixture reduce for about ten minutes until thick and glossy.
  3. Add butter to a cast iron pan set over high heat. Season beef or sweet potatoes with salt and pepper and add to a cast iron pan. Sear each side for 20 seconds each. Remove the beef or sweet potatoes from the pan and add them to a baking sheet.
  4. Using a pastry brush, brush all sides of the beef/potatoes with the glaze. Transfer the baking sheet to the oven for five to six minutes.
  5. Once they are out of the oven sprinkle with smoked salt and crushed pink peppercorns. Serve with mini toothpicks and enjoy!


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