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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
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