Christensen Ranch Recipes Cacao Nib Crusted Steak with Red Wine & Chocolate Sauce

Naturally Raised. Naturally Delicious.

Cacao Nib Crusted Steak with Red Wine & Chocolate Sauce


15 Minutes


20-30 Minutes




  • 2 Premium Steaks: Rib Eye, Tenderloin,
    NY Strip, or Your Favorite Premium
  • 1 Shallot, Minced
  • 2 tsp Unsweetened Cocoa Powder
  • 2 Tbsp Brown Sugar
  • Salt & Pepper to Taste
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 Cup of Your Favorite Red Wine
  • 1/2 Cup Beef Stock
  • 1 tsp Dijon Mustard
  • 2 Tbsp Nuance Chocolate Roasted Cacao Nibs, Crushed
  • 1 Tbsp Butter
  • Fresh Parsley, Chopped


  1. Preheat oven to 375° F.
  2. Mix the cocoa and brown sugar together in a small bowl or plate. Lightly coat the steaks on both sides with cocoa/brown sugar mixture and season with salt and pepper.
  3. Heat the olive oil in a sauté or cast-iron skillet. Sear the steaks on each side until each side has a deep chocolate brown crust.
  4. Transfer pan to oven and cook to desired doneness– about 9-10 minutes for medium rare.
  5. When steaks have reached your desired doneness, remove the steaks to a platter or cutting board and let rest while making the sauce.
  6. In the same pan, over medium heat, add the shallots and cook for about 3
    minutes, stirring occasionally, until they have softened.
  7. Add the wine and beef broth; increase the heat to medium-high and cook for 5 minutes, until the liquid has reduced by at least a third.
  8. Add the mustard and stir to combine.
  9. Add the cacao nibs and cook for an additional 2 minutes.
  10. Taste and adjust the seasoning if desired.
  11. Finish with 1 Tbsp butter. Add chopped parsley and then spoon the sauce over your steaks.

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