Place the beef stock, red wine and NoMU African Heat in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste.
Pre-heat you oven to 200°C. Cut the fillet into 6 neat medallions. Combine the olive oil and NoMU Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt.
Serves: 6
Tip:
1. If the pan is too hot the coffee will char and burn.
2. You can ask your butcher to prepare and tie the medallions for you.
Wine suggestions
The fruity tannins and hint of nuttiness of this unusual Cape red blend of Pinotage, Touriga Nacional, Tannat, Grenache, Cabernet Sauvignon and Primitivo give the fillet and chocolate an added complexity.
