Sliced Beef with Chocolate Sauce

Name: Sliced Beef with Chocolate Sauce
Total time: 1 h 30 min
Yield: 4
Ingredients: 28 ozs Beef fillet (ready-to-cook); 2 Tbsps vegetable oil; 1 shallot (diced); 2 chili peppers (red and green, chopped); 1 tsp all-purpose flour; 0.875 cup Beef stock; 0.333 cup cream; 9 cups green Asparagus (lower third peeled); 2 Tbsps butter; 0.25 cup Dark chocolate (chopped); 2.667 cups floury potatoes; 1.667 cups peas; 1.5 Tbsps butter; 0.667 cup hot cream; Nutmeg

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Health Score:

75 / 100

Difficulty:

moderate

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 30 min.

Ready in

Ingredients

for

servings

Ingredients: 28 ozs Beef fillet (ready-to-cook); 2 Tbsps vegetable oil; 1 shallot (diced); 2 chili peppers (red and green, chopped); 1 tsp all-purpose flour; ⅞ cup Beef stock; 0.333 cup cream; 9 cups green Asparagus (lower third peeled); 2 Tbsps butter; ¼ cup Dark chocolate (chopped)

For the mashed potatoes: 2 ⅔ cups floury potatoes; 1 ⅔ cups peas; 1 ½ Tbsps butter; ⅔ cup hot cream; Nutmeg

How healthy are the main ingredients?

potato shallot Nutmeg

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Preparation steps

Heat the oven to 110°C (90°C in a fan oven), 225°F, gas 1/4.

Season the meat with salt and ground black pepper and fry in hot oil on all sides. Place on a wire rack in the oven with a try underneath and roast for around 1 hour. Use a core temperature thermometer to ensure the desired doneness - rare = 55°C | 131F.

Cook the potatoes in boiling salted water for 20-25 minutes, adding the peas for the last 5 minutes of cooking.

Fry the shallot and the peppers in the meat juices and add the flour. Deglaze with the stock and the cream and simmer for around 10 minute to thicken, stirring occasionally.

Cook the asparagus spears in salted, simmering water for around 7-9 minute until al dente. Drain and add the butter to the pot. Season with salt.

Drain the peas and potatoes and mash. Add the butter and the cream and mix to create a creamy purée. Season with salt and nutmeg.

Stir the chocolate into the gravy. Do not allow to boil any more and season with salt and ground black pepper.

Remove the meat from the oven, leave to rest for a few minutes and then slice. Arrange on plates with the gravy, purée and the asparagus. Serve accompanied with preserved fruits.