Serves: 2 people
Preparation & Cooking Time: 30-40 minutes
Treat your one-and-only right with the tenderest cut of steak there is: Beef Fillet. Hold the ketchup for this juicy, melt-in-your-mouth cut of beef and luxuriate your taste buds instead in a rich red wine-chocolate sauce.
Recipe adapted from homechef.com.
- 2 Potatoes
- 150g Green Beans
- 50g fresh Chives, save some to garnish
- 2 Beef Fillet Steaks
- 85g Sour Cream
- 25g Butter
- 40ml Red Cooking Wine
- 2 tsp. Demi-Glace Base
Prepare the Ingredients: Boil Potatoes. Preheat oven to 200C and prepare a baking sheet with foil. Rinse produce and pat dry. Peel potatoes and cut into 1” cubes. Bring a small pot with potatoes, 1 tsp. salt, and enough water to cover to a boil. Reduce to a simmer and cook until tender, about 18 minutes. Trim green beans. Mince chives.
Sear the Steak: Warm a medium pan over high heat. Rinse steaks, pat dry, and season with a pinch of salt and pepper. Add 1 tsp. olive oil and steaks to pan and cook until nicely browned on each side, about 1-2 minutes per side. Transfer steaks to one side of prepared baking sheet and reserve pan (no need to wipe clean).
Roast Steak and Green Beans: Place green beans on opposite side of baking sheet from steaks and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast until steaks reach a minimum internal temperature of 65C and beans are tender, about 8-12 minutes. Transfer to plate and set aside.
Finish the Potatoes: Place a colander in the sink. Strain potatoes and return to pot. Add sour cream, half the butter and minced chives (reserve some chives to garnish potatoes). Mash until smooth and season to taste with salt and pepper.
Make the Sauce: Warm the same pan used to sear steaks over medium-high heat. Add red cooking wine and reduce to a glaze, about 1 minute. Add demi glace base, 1 tsp. chocolate syrup (reserve remaining 2 tsp. to garnish mousse), and 80ml water. Whisk to combine and cook until slightly thickened, about 1 minute. Remove pan from heat and add remaining butter and stir to combine. Butter will further thicken and enrich the sauce. Season to taste with salt and pepper and set aside.
Plate the Dish: Ladle a portion of sauce on a plate. Spoon mashed potatoes next to sauce and garnish with reserved chives. Arrange green beans next to potatoes. Place a steak over sauce.