BEEF FILLET WITH BALSAMIC AND CHOCOLATE REDUCTION | SA Garden and Home
RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

This elegant menu will provide you with all the inspiration you need for a romantic celebration.

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(Serves 2)

INGREDIENTS

2 x 250–300g fillet steak, cut into medallions

30ml olive oil

salt and milled black pepper, to taste

FOR THE BALSAMIC AND CHOCOLATE REDUCTION

30ml balsamic vinegar

125ml ready-made

meat gravy*
45g dark chocolate

1 red chilli, finely

sliced (optional)

TO SERVE

red chilli, finely

sliced (optional)

roasted potatoes

rocket or green seasonal salad

METHOD

1. Brush the steak medallions with olive oil and sear on a hot griddle pan for about 3–5 minutes per side, depending on thickness and according to your liking. Transfer to a plate, season with salt and pepper and allow to rest for 5 minutes, before serving.

2. Pour the pan juices from the steak into a small frying pan and add the balsamic vinegar. Bring to the boil and cook for 2 minutes.

3. Add the gravy and chocolate, reduce the heat and simmer, stirring occasionally, until the chocolate has melted.

4. Add chilli, if desired, or omit for a milder flavour.

5. Serve the steak topped with a drizzle of balsamic chocolate reduction.

6. Add more chilli if desired and serve with roasted potatoes and rocket or green seasonal salad.

*COOK’S NOTE Ready-made gravies are available in the pantry section (long life) or fridge section (fresh) of most large supermarkets.

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