Steak night just got interesting. This luxurious dark chocolate sauce will go with any steak you like. We used fillet tail end because of its lean and tender nature, an ideal choice for flash-frying and dousing in sauce. Serve with asparagus and new potatoes for maximum dipping-in-leftover-sauce potential.
Time
35 mins
Serves
2
Difficulty
Easy
Ingredients
• 200g Field & Flower fillet tail end
• 50g Seed & Bean 72% Cocoa Chocolate, broken into pieces
• 1 tbsp cognac
• 15g butter
• 200ml cream
• 50ml beef stock
• 1 tbsp lemon juice
• salt and pepper
Instructions
1. Let the steak air by removing its packaging and bringing the meat to room temperature.
2. In a small pan, gently heat the cream and stir in the beef stock.
3. Add the chocolate and cognac to the pan, allowing the chocolate to melt.
4. Gradually add the butter to the pan while stirring constantly, being careful not to let the sauce boil.
5. Whilst the sauce is reducing, heat a griddle pan on a high heat and sear the fillet.
6. For a rare steak, cook the steak for 4 minutes on each side (6-8 minutes for well done).
7. Whisk the sauce to ensure the chocolate has fully melted. Add the lemon juice and season with salt and pepper to taste.
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