Steak au Chocolat a Sauce Recipe for Friends
My inspiration for this recipe for Steak au Chocolat came together after a visit to New Hampshire and an introduction to chocolatiers Enna Grazier and her husband Matt, the founders of Enna Chocolate. The sauce is perhaps best described as a French classic – steak au poivre – meets Mexican mole sauce. This recipe borrows a bit from both cultures with a touch of Portugal for good measure.
Steak au Chocolat with Sunchoke Purée
This chocolate-based sauce for the steak adds a slightly decadent finish to the grilled meat. The sauce worked well in a pairing with the Hermitage La Petite Chapelle (2012) from Paul Jaboulet-Aîné, a red wine from the Northern Rhône Valley.
* Don’t use grocery store unsweetened baker’s chocolate - use only the best quality artisanal chocolate. If you can’t fine unsweetened chocolate (100% cacao), go for something with as high a cacao content as you can find - 85% works well, too.
Where’s the Beef Recipes
Karen Anderson, the president and CEO of Alberta Food Tours, shared her recipe for Braised Bison Stew with Silk Road Spices. The dish was part of the fall dinner party menu that she curated. In her words, “I love the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.”
Chef Eric Fradeau cooked Beef Wellington for Valentine’s dinner, although, there is no reason to wait that long.
Braised Short Ribs a dish that your guests will love. It is a great weekend meal, as it can (and should) be made in advance and reheated. Shared by Martine of the travel company Gout et Voyage. She runs a “Tastes of Provence” tour where her guests sample local food and wine for a week.
Lunch or dinner this Grilled Steak Sandwich reminds me of summer, but of course, you can make it any time of the year, with or without a BBQ.