Black pepper fillet with chocolate and red wine sauce

Preheat the oven at 200°C.

Season the fillet with salt. Finely grind the black pepper on a big piece of foil and roll the fillet in the black pepper until it is completely covered with the pepper. Heat the olive oil in a big pan until it is very hot and seal the fillet for 5 – 7 minutes in the hot oil until the fillet is caramelised. Remove the fillet from the pan, lower the heat and pour the red wine into the pan. Stir until all the flavoursome meaty bits have loosened off the bottom of the pan. Add the chopped chocolate to the red wine and stir until the chocolate is completely melted and the sauce is slightly thickened. Keep warm and set aside.

Place the fillet in the oven for 8-9 minutes per 2.5cm thickness for rare, 9-10 minutes per 2.5cm thickness for medium and 10-12 minutes per 2.5cm thickness for well done.

Remove from the oven and allow to rest for 5 minutes before slicing the fillet into thin slices. Serve with the chocolate and red wine sauce.

Serves 6 – 8

Ingredients

• 1.5 kg beef fillet
• NoMU Sea Salt
• 125 ml NoMU Black Pepper
• 15 ml extra virgin olive oil
• 250 ml red wine
• 100 g NoMU Chocolate Chunks