Angus tenderloin steak with coffee-chocolate sauce

Angus tenderloin steak with coffee-chocolate sauce

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 439 kcal
, Fat: 29 g
, Carbohydrate: 5 g
, Protein: 34 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ dl beef bouillon
½ dl cream
5 g coffee beans, crushed
15 g dark chocolate, finely chopped
2 tsp cognac
25 g butter, cold, cut into pieces
salt and pepper to taste


clarified butter
2 beef fillet medallions (e.g. Fine Food Angus Tenderloin Steak)
¼ tsp salt
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How it's done

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Bring the beef stock, cream and coffee beans to the boil, reduce the heat, simmer for approx. 5 mins. Strain, pour back into the same pan, allow to cool slightly. Add the chocolate and cognac and melt over a low heat. Add the butter gradually, stirring constantly. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Season with salt and pepper.


Heat the clarified butter in a frying pan, fry the steaks for approx. 3 mins. on each side. Place them on a plate, cover and leave the meat to stand for approx. 5 min. Serve with the sauce.

Good to know
Serve with: Pasta and glazed vegetables.

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