If the title for this recipe catches your attenion, then read on… dark chocolate and beef make a perfectly good match; with the sweet fig and earthy sprouts, these are definitely ideal seasonal ingredients. This winter dish makes a fabulous holiday meal… give it a try and tell us what you think!
4 190g pieces of Beef Fillet
1 tbsp. of juniper berry
50g of thyme
1l of pomace oil, or enough to cover
4 garlic cloves, lightly crushed
500g of beef trimmings
2 tbsp of oil
½ bulb of garlic
10g of thyme
3 bay leaves
10 white peppercorns
150ml of raspberry vinegar
2l of red wine
2l of brown chicken stock
2l of beef stock
50g of fig purée
50ml of port
125ml of whipping cream
140g of 70% bitter chocolate, chopped
40g of butter, softened
250g of turnips
100g of butter
100ml of chicken stock
12 Brussels sprouts, halved
2 fresh figs, cut into eights
15g of shadow benny
1. Fry the beef trimmings in oil until browned all over then set aside. Fry the shallots and garlic; add the herbs and peppercorns then deglaze the pan with 100ml of vinegar and the wine.
2. Reduce to syrup, and then add the stocks and beef trimmings.
3. Cook for 45 minutes skimming regularly. Adjust the seasoning and freshen with the remaining vinegar if necessary. Stir in the fig purée. Pass through a sieve and chill.
4. In a pan, toast and lightly crush the juniper berries. Separately blend the thyme with the oil. Add the juniper and garlic cloves to the oil.
5. Pour the mixture into a vacuum pack bag with the meat. Leave to marinate while you prepare the other elements of the dish.
6. For the chocolate ganache, put the chopped chocolate in a bowl. Bring the port and cream to the boil. Add ½ of it to the chocolate, add the butter and beat until fully combined.
7. Add the remaining cream to the chocolate mix and leave to cool. Chill to set.
8. For the beef, heat the oven to 180°C/Gas mark 4. Sear the beef in the oil in a hot pan and then transfer to the oven for 5-10 minutes depending on how you like it cooked.
9. Add the turnips and cook until browned on one side, turn over and brown on the other side. Pour in the stock, cover and cook until tender.
10. Fry the Brussels sprouts in a little oil until tinged brown. Add a knob of butter and 100ml of water and poach until just tender.
11. Spoon the chocolate ganache onto the plate, slice the loins in half and position the two sides of beef on top.
12. Scatter the sprouts, turnips and figs across the plate then drizzle with the jus.
Thank you to Neil Sedgwick, Executive Chef of The BodyHoliday Resort, St. Lucia for the recipe.