Mario’s Dark Chocolate Steak Sauce
Sauté the shallot (or onion) in the Extra Virgin Olive Oil until just translucent. Add the port wine and reduce by half. Add the beef stock and Dark Chocolate Balsamic Vinegar and reduce by 1/4. You can use the drippings from the steak instead of the beef stock if you prefer.
Recipe by Chef Mario, Downers Grove, IL