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Steak in chocolate and coffee sauce

by Rosana McPhee
Steak in chocolate and coffee sauce

Steak in chocolate and coffee sauce

PT45M

Why not try?

The mention of chocolate triggers an overwhelming craving that only a chocoholic can truly understand. The sweet lure of chocolate goes beyond the sheer love for the taste, it is rather the unexplainable satisfaction that is different from any other food. When you take a bite and allow yourself just to flow with the fascinating pleasure that comes with it, you are marvelled by the intense but unique sweetness of chocolate. How much food is there that can be used to say “I love you”? And how many craved foods trigger intense and passionate debates worldwide? Whatever your reason for eating it, chocolate carries with it a story of long journeys, history of peoples and exotic places.

We usually connect chocolate with desserts and sweets treats but chocolate is an excellent ingredient in savoury dishes too.

Here is a delicious recipe using one of the best Belgian dark chocolates, Callebaut. It adds a rich, velvety and luxurious texture to the sauce.

1
Add the garlic to the steak and bay leaves and marinate for 1 hour at room temperature. In the meantime, dice the onion and fry until caramelised
Chocolate chips
2
Blitz the mixture in a food processor with the wine and reserve. In a frying pan, melt the butter and fry the steaks over high heat for 2 minutes each side
3
Remove the steaks from the heat, season with salt and pepper and set aside to rest
4
Add the bacon to the pan and fry until golden. Add the onion purée and fry for a little longer
5
Return the beef to the pan and add the cream and pink peppercorns, stirring until the sauce begins to bubble
6
Mix in the coffee, chocolate and thyme, stirring until it reaches simmering point. Serve immediately
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