Featured today on the Good Things Guy recipe guide: Chilli Chocolate Fillet and Polenta Fries.
Because who doesn’t love chocolate and chilli and steak.
Since being on My Kitchen Rules South Africa #MKRSA my love for food has been reignited and my love for sharing good food, even more so.
I have added a recipe section to GoodThingsGuy where I will be bringing you delicious recipes to try for yourself!
Today, we’re featuring the Chilli Chocolate Fillet from our steak challenge on the show but we’ve added our delicious Polenta Fries too for a well rounded dish.
Difficulty: Easy
Serves: 4
Hands on Time: 20 minutes
Total time: 2 hours
Oven Temperature: 220°C
For the Fillet
- 1.5kg Beef fillet, trimmed and tied
- 3 tbsp Extra Virgin Olive Oil
- Finely Chopped Fresh Rosemary
- Beef Stock Powder
- Salt and Pepper
- Butter
For the Chilli Chocolate Sauce:
- 500ml beef stock
- 250ml red wine
- Healthy Grind or two of Chilli (to taste)
- 100g Lindt Dark Chocolate (70% Dark) – don’t use stronger as it is very bitter
- 80ml cream (optional)
- 1 tbsp thyme or rosemary, finely chopped
- Sea Salt and
- Black Pepper, for seasoning
Polenta
- 1 liter chicken stock
- 3 cups (700ml) half and half
- 1 sprig fresh thyme
- 2 cloves smashed garlic
- 1 bay leaf
- 8 ounce (225 gram) fine polenta
- 1/2 teaspoon pepper
- 1/2 cup parmesan cheese grated
Polenta Fries
- 1 cup flour
- 2 cups canola oil
Method for Chilli Chocolate Sauce
Add the Red Wine to the Beef Stock, and reduce by at least 50% until all alcohol is removed.
Melt the Lindt chocolate over aq double boiler, until smooth. Mix into the Stock mixture, and add the cream. Add Ground Chilli Flakes, Salt and Pepper to taste.
Mix and reduce by about 33% until sauce thickens.
Method for Polenta Fries
Combine chicken broth, half-and-half, thyme, garlic and bay leaf in a medium saucepan and bring to the boil
Remove from heat and strain.
Pour liquid back into saucepan and bring to a boil.
Add polenta slowly in a stream to the boiling liquid, stirring constantly. Continue stirring until polenta is cooked. It will be cooked when it begins to pull away from the edges of the pan.
Remove from heat and add salt, pepper and cheese. Adjust seasoning to taste preference.
Pour polenta into a wax paper lined 9×13 cake pan and allow to come to room temperature.
Cover and refrigerate until solid (should take around 45 minutes).
Remove from cake pan, run a knife around the edge of the pan and upend polenta over a cutting board. Discard wax paper.
Slice polenta into 1”x3”batons and dredge in flour.
Heat canola oil in large skillet over high flame until very hot—polenta should sizzle when put in oil.
Fry polenta until crispy and hot all the way through, approximately 3 minutes on each side.
Method for Fillet
Season the fillet with Salt, Pepper, the finely chopped rosemary and 3 to 4 tbsp of Beef Stock powder. Take the time and effort to use fresh Rosemary, it makes a big difference.
Heat a hot skillet until almost smoking hot, and sear the steak on all 4 sides, approximately 3 minutes.
Transfer to a hot baking tray, and top with a knob of herbed butter.
Bake at 220 degrees for 6 mins. Remove, cover and stand for 5 minutes before serving.
Cover in Chilli Chocolate Sauce, with a side of polenta fries.
by 