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Angus tenderloin steak with coffee-chocolate sauce
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 439
  • Fat about 29g
  • Carbohydrates about 5g
  • Protein about 34g
This is needed
This is needed for 2 people
Sauce
  • 0.5 dl beef bouillon
  • 15 g dark chocolate, finely chopped
  • 2 tsp cognac
  • 5 g coffee beans, crushed
  • 25 g butter, cold, cut into pieces
  • 0.5 dl cream
  • salt and pepper to taste
Steaks
  • clarified butter zum Braten
  • 0.25 tsp salt
  • 2 beef fillet medallions (e.g. Fine Food Angus Tenderloin Steak)
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And that's how it's done
And that's how it's done
Sauce
Bring the beef stock, cream and coffee beans to the boil, reduce the heat, simmer for approx. 5 mins. Strain, pour back into the same pan, allow to cool slightly. Add the chocolate and cognac and melt over a low heat. Add the butter gradually, stirring constantly. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Season with salt and pepper.
Steaks
Heat the clarified butter in a frying pan, fry the steaks for approx. 3 mins. on each side. Place them on a plate, cover and leave the meat to stand for approx. 5 min. Serve with the sauce.