Beef Fillet with Chilli-Chocolate Sauce

Ingredients

• 5kg beef fillet, trimmed and tied
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Coffee Rub

• 500ml beef stock
• 250ml red wine
• ½ tsp Chilli Powder
• 100g Hot Chocolate
• 80ml cream (optional)
• 1 tbsp thyme or rosemary, finely chopped
• Salt and pepper for seasoning

Method

1. Place the beef stock, red wine and Chilli Powder 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.
2. Pre-heat your oven to 200°C. Cut the fillet into 6 neat medallions. Combine the olive oil and 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 salt.