by Laura Frankel

I know this sounds strange at first, but, it is delicious. After all, chocolate and wine are best friends, right? This rich sauce is amazing drizzled over pan-seared rib-eye steaks. The chocolate adds just the right touch of velvety smoothness and subtle sweetness.

Adding roasted meat to a wine reduction is a classic technique. The meat adds…well, beefiness. It also helps tame the acidity and tannins in the wine. This is a great winter dish, sexy enough for date night and a legitimate way to get chocolate into a main course!

For the chocolate-red wine reduction
Ingredients:

½ pound beef scraps, such as stew meat 1 shallot, peeled and chopped1 clove of garlic, peeled and chopped1 roasted red pepper, peeled, seeded and chopped2 tablespoons tomato paste3 tablespoons balsamic vinegar

1 bottle good quality red wine (such as Cabernet Sauvignon)

1 sprig of fresh thyme

Several parsley stems

2 cups chicken stock

2 ounces best quality bittersweet chocolate (I prefer Callebaut)

Directions:

1. Preheat oven to 350. Place the beef scraps in an oven proof casserole. Lightly drizzle the meat with oil. Roast the meat until it is dark brown but not burned.

2. Place a non-reactive saucepan over medium heat. Lightly coat the bottom of the pan with olive oil. Place the shallot and garlic in the pan. Sweat the vegetables until they are limp and translucent (about 10 minutes). Add the red pepper and continue cooking for 5 minutes. Turn up the heat to medium high and add the tomato paste. Cook until the paste is fragrant and has darkened slightly. (about 2 minutes). Add the balsamic and reduce to a glaze. Add the wine and lower the heat to a simmer. Add the fresh herbs and roasted meat. Reduce the mixture by 2/3 over low heat (30 minutes).

3. Strain the mixture and gently press on the vegetables to extract as much juice as possible. Return the mixture to the pan. Add the stock and reduce to a sauce consistency. The mixture will coat the back of a spoon. Add the chocolate and serve. The sauce may bestored, covered, in the refrigerator for up to 5 days or frozen for 2 months.

For the pan seared rib-eye steaks
Ingredients:

4 rib-eye steaks-about 14 ounces each

Olive oil

Salt and pepper

Directions:

1. Place a large sauté pan over medium high heat (if the heat is too high the meat will burn on the outside before it is cooked on the inside, if it is not hot enough you will not get a crust).
2. Coat the bottom of the pan with olive oil. Salt and pepper the steaks on both sides. Place the steaks in the pan (you may have to do this in batches to avoid overloading your pan).
3. Brown the steaks on one side until a dark brown crust has formed (about 7 minutes). Turn the meat and brown the other side. Remove the steaks to a plate or platter and cover with foil to keep warm.