Angus Tenderloin Steak with Coffee and Chocolate Sauce

Preparation/cooking time: ca. 30m

For 2 people

Nutritional Information

Contains 10 Kcal


  • 2 rib eye steak
  • clarified butter
  • 0.5 dl beef bouillon
  • 0.5 dl cream
  • 5 g coffee beans, crushed
  • 15 g dark chocolate (e.g. Crémant)
  • 2 tsp. Cognac
  • salt and pepper to taste
  • 25 g butter, cold, cut into pieces
  • 2 medallions of beef fillet (Fine Food Angus Tenderloin Steak)

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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. Gradually add the butter, stirring constantly and returning the pan to the hob a few times to barely warm the sauce - it must not boil. Season with salt and pepper if required. Fry the steaks in hot clarified butter for approx. 3-4 mins. each side. Serve with the sauce.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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