1.5kg beef fillet, trimmed and tied
3 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Coffee Rub
CHILLI-CHOCOLATE SAUCE:
500ml prepared NOMU Beef STOCK
250ml red wine
½ tsp NOMU Spicy Chilli Grinder
100g NOMU Decadent Hot Chocolate
80ml cream (optional)
1 tbsp thyme or rosemary, finely chopped
NOMU Sea Salt and
NOMU Black Pepper, for seasoning
Place the beef stock, red wine and NOMU Spicy Chilli 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.
Pre-heat 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 pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt.
1.5kg beef fillet, trimmed and tied
3 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Coffee Rub
CHILLI-CHOCOLATE SAUCE:
500ml prepared NOMU Beef STOCK
250ml red wine
½ tsp NOMU Spicy Chilli Grinder
100g NOMU Decadent Hot Chocolate
80ml cream (optional)
1 tbsp thyme or rosemary, finely chopped
NOMU Sea Salt and
NOMU Black Pepper, for seasoning
Place the beef stock, red wine and NOMU Spicy Chilli 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.
Pre-heat 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 pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt.
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