2018 Cabernet Sauvignon dry

Ingredients

• 800 gBeef tenderloin (center cut)
• 400 mlBeef stock
• 30 gDark chocolate (70% cocoa)
• 2 piecesShallots
• 50 gButter
• 3 piecesThyme sprigs
• 1 pieceRosemary sprig
• 2 tbspVegetable oil
• 1 pinchSea salt
• 1 pinchBlack pepper

Preparation

1. 1Take the beef tenderloin out of the refrigerator in advance, trim it, and cut it into four equal-sized medallions.
2. 2Peel and finely dice the shallots, then sauté them in a small saucepan with a little butter until translucent.
3. 3Add the beef stock and reduce over medium heat to about 150 ml to concentrate the flavors.
4. 4In the meantime, pat the meat dry with paper towels and sear it in a heavy skillet with hot oil for about two minutes on each side.
5. 5Briefly sauté the herb sprigs with the meat, then remove the beef from the pan and let it rest in a preheated oven at 100 degrees Celsius for approximately 12 minutes.
6. 6Strain the reduced sauce through a fine-mesh sieve, return it to the pan, and stir in the dark chocolate until melted.
7. 7Whisk in the remaining cold butter in small pieces until the sauce is glossy and emulsified.
8. 8Season the medallions with sea salt and freshly ground pepper, and serve on prewarmed plates drizzled with the chocolate jus.