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Beef Fillet with chocolate-chilli sauce

Beef Fillet with chocolate-chilli sauce

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INGREDIENTS
1.5kg Beef fillet, trimmed and tied
CHOCOLATE-CHILLI SAUCE
250ml red wine
½ tsp chili flakes
80ml cream (optional)
1 tbsp thyme or rosemary, finely chopped
DIRECTIONS

Place the beef stock, red wine and chili flakes in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste.

Preheat your oven to 200°C. Cut the fillet into 6 neat medallions.

Combine the olive oil and NOMU Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over.

Place the pan in the preheated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare).

Serve on heated plates, drizzled with chili chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt.

TIP

1. If the pan is too hot the coffee will char and burn.
2. You can ask your butcher to prepare and tie the medallions for you.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1.5kg Beef fillet, trimmed and tied
CHOCOLATE-CHILLI SAUCE
 250ml red wine
 ½ tsp chili flakes
 80ml cream (optional)
 1 tbsp thyme or rosemary, finely chopped

Directions

DIRECTIONS
1

Place the beef stock, red wine and chili flakes in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste.

Preheat your oven to 200°C. Cut the fillet into 6 neat medallions.

Combine the olive oil and NOMU Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over.

Place the pan in the preheated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare).

Serve on heated plates, drizzled with chili chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt.

TIP
2

1. If the pan is too hot the coffee will char and burn.
2. You can ask your butcher to prepare and tie the medallions for you.

Beef Fillet with chocolate-chilli sauce

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