Here’s my first dish from last night’s Iron Chef: Battle Chocolate.  I’ll update with pictures when I get a chance.

Pepper-Crusted Beef Tenderloin with Pumpkin Ravioli and Glazed Sweet Potatoes

Steak and Sauce

• 2  five-ounce beef tenderloin steaks
• Salt
• 2 tablespoons olive oil
• 2 teaspoons cracked pepper
• 1 small shallot, sliced thin
• 1/4 cup Port
• 1 tablespoon balsamic vinegar
• 1/4 cup beef stock
• 1 teaspoon chopped fresh rosemary
• 1/2 ounce high quality dark chocolate, coarsely chopped (82% Valhrona)

1. Salt steaks and brush with 1 tablespoon olive oil.  Coat both sides with pepper.
2. Heat 1 tablespoon of oil in a small pan until shimmering.  Add the meat and sear 4 minutes per side (medium-rare).  Remove from pan and let rest. Add shallot to pan and sauté 1 minute.
3. Add port and vinegar and simmer for a minute or two until syrupy.  Add stock and rosemary and return to a simmer.  Stir in chocolate and cook until slightly thickened sauce forms.

Chocolate Pumpkin Ravioli

• 1 15-16 oz can pumpkin (see note)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 3 tablespoons chopped fresh parsley
• 1 teaspoon sage
• salt and pepper to taste
• one batch of chocolate pasta, recipe below

1. Combine all ingredients except pasta.
2. Place one tablespoon filling in center of each pasta square. Brush edges with water, top with another square and press edges to seal.
3. Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute.

Note: Libby’s 100% Pure Pumpkin is actually a squash variety somewhere between jack-o-lantern and butternut, so really, it’s better suited than fresh pumpkin

Chocolate Pasta

• 3 3/4 cups flour
• 1/4 cup cocoa powder
• 4 eggs
• 1/4 water

1. Sift together flour and cocoa into a large bowl. Shape into a mound with a deep crater and pour in eggs and water. Beat wet ingredients with a fork. Using a circular motion, bring the dry ingredients into the center. Stir until all the flour is moistened. Add more water as needed in small amounts.  Shape dough into a ball and knead 10 minutes, or until smooth and elastic. Cover dough and let it rest ½ hour. Roll out the dough and cup into 2-inch squares.

Glazed sweet potatoes

• 2/3 cup brown sugar
• 1/2 cup water
• 1.5 tablespoon butter
• 1/4 teaspoon salt
• 1 teaspoon Cocoa powder
• 4 medium sweet potatoes (about 3 pounds), cooked, peeled, and cut in 1/2 inch slices

1. In a heavy skillet, combine brown sugar, water, butter, salt and cocoa powder.
2. Simmer for 5 minutes. Add sweet potatoes. Simmer for 10 minutes, stirring frequently.