Beef Brochette with Taleggio and Spicy Chocolate Sauce

Deselect All

Chocolate Sauce: 

1 tablespoon olive oil

2 shallots, thinly sliced

4 cloves garlic, thinly sliced

2 chipotle peppers in adobo, chopped

1 cup port wine

1 cup dry red wine

3/4 cup balsamic vinegar

3 cups beef stock

1 tablespoon ancho chile powder

1/4 teaspoon ground coriander

1/4 teaspoon freshly grated nutmeg

4-ounces dark chocolate, grated

1/2 cup cornstarch

Water, as needed 

Kosher salt and freshly ground black pepper.

Beef Brochette:

8-ounces beef tenderloin, cut into 12 equal-sized cubes

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

1 small red onion, cut into 1-inch dice

12 dried apricots, reconstituted in hot water

4-ounces Taleggio cheese, cut into 12 pieces