Angus tenderloin steak with coffee-chocolate sauce

Total time: 30m
Preparation Time: 30m

For 2 people


Fine Food (Partner)

Nutritional Information

Contains 439 Kcal, 34g Protein, 5g Carbohydrates, 29g Fat


  • Sauce
  • 0.5 dl beef bouillon
  • 15 g dark chocolate, finely chopped
  • 2 tsp cognac
  • 5 g coffee beans, crushed
  • 25 g butter, cold, cut into pieces
  • 0.5 dl cream
  • salt and pepper to taste
  • Steaks
  • clarified butter zum Braten
  • 0.25 tsp salt
  • 2 beef fillet medallions (e.g. Fine Food Angus Tenderloin Steak)

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  • Sauce

    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.
  • Steaks

    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.
  • Serve with:

    Pasta and glazed vegetables.

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Products used in this recipe

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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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