Ingredients Needed
- 2 Beef Strip loins
- 1 Tsp Chief Brand Salt
- 1 Tsp Chief Brand Black Pepper
- 3 Tbsp of Vegetable Oil
- 1 Tbsp Butter
- 1 Tbsp Of Small Diced Onions
- ½ Tbsp of Minced Garlic
- 1 ½ Oz of Dark Rum
- 5 Oz of Beef Brown Stock
- 1 Oz of Dark Chocolate ( Shaved )
Method
- Place a medium sauté pan over high heat.Add 2 Tbsp of veg oil to the pan, and place strip lions on to sear. Cook for 2 Minutes on one side, then flip and cook 1 minute on the other.
- Add the butter and as it melts, use this to baste the steak as it cooks.
- Season Strip loins with salt and black pepper on both sides.
- Remove pan from heat but let the steak sit in hot pan to continue cooking on its on.
- Meanwhile, in a small saucepan over medium heat; add the remaining 1 tbsp of oil and sauté the diced onion and garlic until fragrant. Add the dark rum to deglaze, and then pour in the brown stock. Bring to a simmer and reduce by half the quantity. Lower the heat, and add the shaved dark chocolate in.
- Remove pan from the heat and stir to melt chocolate. Add a dash of salt and taste. Flavours should be balanced with a savoury yet slight sweet note.
- Take your strip loin, and cut on the bias, and drizzle your Chocolate Espagnole sauce atop.
- Serve with mashed potatoes, sauté vegetables or even roasted sweet potatoes.
