For our ‘Passion’ issue of the magazine we wanted to create a date night worthy meal for those who were looking to forego the crowded restaurants and indulge in a night in. If you are looking to create something quick and simple that also tastes delicious, then this dinner is ideal. The bacon brings a delicious smokiness that is enhanced by the sharpness of the peppercorns and mustard. The sweetness of the chocolate is balanced by the beer. You can whip it up once the kids are in bed, the steak is quick to cook and the sauce simple to prepare meaning you can devote more time to other indulgences. We served our steak with creamy potato gratin dauphinoise in individual ramekins, alongside lightly seared asparagus. You might prefer to make a huge dish of dauphinoise to do you for another day. There is something deliciously comforting about the layers of creamy potatoes infused with garlic. Put a little of the cream aside and add it to the end of the steak sauce for a more mellow taste.
You will need:
2 Beef medallions
2 tbsp olive oil
2 large shallots
2 rashers of smoked bacon
1 ½ tbsp flour
1 can of stout
1 heaped dessertspoon of mustard
2 tsp mixed peppercorns
2 dessertspoons of tomato puree
1 dessertspoon of balsamic vinegar
1 tsp chilli flakes
30g of dark chocolate (70 per cent cocoa solids)
- Take your beef from fridge 15 mins before cooking to take the chill off it and help you achieve the most tender of steaks.
- Heat the olive oil in a pan, add finely chopped shallots and cook until transparent before adding the chopped bacon.
- Once the bacon is starting to brown stir in the flour, stout, mustard, mixed peppercorns, chilli flakes, tomato puree, balsamic vinegar and the juice of half an orange.
- Simmer the sauce for 10 mins while you get on with preparing your steak.
- Take the other half of the orange and squeeze it over your steaks to add flavour and keep the meat juicy. Season the beef with coarse sea salt and freshly milled pepper.
- Heat olive oil in a grill pan before searing the steak for two minutes on each side. Turn the steak every minute, slice a garlic clove in half horizontally and rub it over the steak with each turn. This will result in a medium rare steak, increase the time if you prefer your beef well done.
- After the four minutes have passed, remove the steaks and lay them on a plate. Rub them with olive oil and allow to rest for two minutes.
- While the steak is resting add the chocolate to your sauce and stir until well combined before adding a dash of cream if using.
- Carve your beef and plate it before pouring over the resting juices and a generous drizzle of the sauce.
- You may like to finish your dish by topping with finely grated chocolate and orange zest. Serve with hot gratin dauphinoise and seared vegetables.
So there you have it, a delicious date night meal that won’t have you chained to the cooker. This quick supper is perfect for dinner parties, family meals or any time when you want to mark the occasion without restricting yourself to the kitchen all evening.
This recipe was originally published in the February 2018 edition of Natural Mumma Magazine and was devised by Holly Daffurn. Film and photography by Gerard Hughes.