1 tenderloin medallion
1 ½ cups Merlot red wine
2 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, chopped
1 piece of dark chocolate, chopped
2 tbsp olive oil
Salt and pepper
Fry the onion, jalapeno pepper and garlic in olive oil for 5 minutes.
Add wine and let reduce over medium heat for 3 minutes.
Add chocolate and mix well, keeping the fire very low.
Season the medallion with salt and pepper.
Cook tenderloin medallion on both sides, in another pan, with olive oil.
Serve the tenderloin medallion and bathe with chocolate sauce.