BeefDavid Scott AllenMain CourseProvencal RecipesTaste

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 poivremeets Mexican mole sauce. This recipe borrows a bit from both cultures with a touch of Portugal for good measure.

Steak Chocolat Sauce Recipe Steak au Chocolate

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.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine French
Servings 4 people


For the Sauce:

  • 5 tbsp Unsalted Butter divided
  • 2 tbsp shallots or onion, chopped
  • 2 oz (56 g) Unsweetened chocolate * 100% cacao
  • 1 tbsp Demiglace Concentrate
  • 1/2 cup (118 ml) Port or Madeira
  • 1/2 cup (118 ml) Rosé
  • 1 tsp Balsamic Crema or glaze

Steak Coating:

  • 2 tbsp Black peppercorns crushed
  • 2 tbsp Cocoa Powder
  • 1 tsp Sugar
  • 1 tsp Salt

For the Purée:

  • 1 tbsp Salt
  • 1 lb (.45 kg) Jerusalem Artichokes
  • 2 large Russet Baking potatoes
  • 3 tbsp Unsalted Butter
  • 1/2 cup (118 ml) Cream


To Make the Sauce:

  • Melt 2 tablespoons butter in a 2-quart saucepan.
  • Add shallots and cook until clear. Break the chocolate into pieces and add to the butter and shallots.
  • When chocolate is melted, add the demi-glace and stir to combine.
  • Add the port and rosé, and bring to a simmer.
  • Add the balsamic crema, stir, and let simmer for about 30 minutes, stirring frequently, until thickened (sauce will continue to thicken as it cools).
  • Strain into a clean saucepan, add remaining 3 tablespoons butter, stir until melted, and set aside.

Make the Steak Coating:

  • Place cocoa powder and crushed peppercorns on a plate and add salt and sugar. Mix well with a fork. Press tops and bottoms of the filets into the mixture, leaving sides uncoated. Let sit at room temperature while you prepare the potato-sunchoke purée.

To Prepare the Purée:

  • Bring a large saucepan of water to a boil.
  • In the meantime, peel the Jerusalem artichokes, and cut them into 1/2-inch dice.
  • When the water is boiling, add 1tablespoon salt and the diced Jerusalem artichokes. Cook for 15 minutes.
  • While the sunchokes are cooking, peel and cut the potato into 1-inch pieces. After the sunchokes have cooked for 15 minutes, add the potatoes to the pot and cook for 20 minutes longer.
  • Drain, then mash with a potato masher, add butter and cream, then whip using a handheld mixer until smooth. Season to taste, then cover and set aside.

Cook the Steaks:

  • Place a skillet (large enough to cook the filets uncrowded in a single batch) over medium-high heat. When hot, add the oil. Sear filets - 4 minutes per side for medium-rare. Cover and let rest for 5 minutes.
  • While the steaks are resting, reheat the sauce and potato-sunchoke purée over medium-low heat. (Most likely, the sauce will have separated a bit - whisk it vigorously to emulsify.)

To Serve:

  • Place a heaping 1/2 cup of potato-sunchoke purée on each plate. Slice the steaks and arrange atop the purée. Spoon sauce over, and serve immediately.


* 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.
Keyword Beef, Chocolate
Tried this recipe?Let us know how it was!

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Braised Bison Stew with Silk Road Spices

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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.


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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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