Steak in chocolate and coffee sauce
Usually associated with desserts and sweets treats, this recipe by Rosana McPhee shows how Belgian chocolate can also compliment a savoury steak dish.
Ingredients
- 800g of steak, of your choice
- 150g of streaky bacon , in cubes
- 2 single espresso shots
- 50g of dark chocolate , Belgian, good-quality
- 1 tbsp of olive oil
- 4 garlic cloves , roughly chopped
- 2 knobs of butter
- white wine, half a glass
- 1 large onion , diced
- 150ml of double cream
- 3 bay leaves
- 1 tsp thyme leaves
- 1 tbsp of pink peppercorns , fresh
- salt
- black pepper
Method
1
Rub the steak with the oil, garlic and bay leaves and set aside for 1 hour at room temperature. In the meantime, dice the onion and fry in a knob of butter until caramelised
2
Blitz the onion mixture in a food processor with the white wine to create a purée and reserve. In a frying pan, melt the remaining knob of 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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Steak in chocolate and coffee sauce
