Fillet Medallions in Castle Milk Stout Chocolate Sauce

PREP TIME: 1h30min | COOKING TIME: 20min
SERVES: 4 | PAIRING: Potato mash and beetroot

Today Chefs Michele Fourie and Jarine Mostert serves up marinated steak fillet in a chocolate sauce made from chocolate flavoured Castle Milk Stout. It is a great way to enjoy steak and it is very easy to prepare. Enjoy!

Fillet Medallions in Castle Milk Stout Chocolate Sauce
Ingredients
1kg whole beef fillet
Mediterranean rub and Chilli Flakes
2 x 340 ml Castle Milk Stout Chocolate flavour
100 ml cream
20ml Maizena, made into a slurry with a little water
50 g chopped dark chocolate
Salt and pepper
Olive oil for frying

Method
Marinate the fillet in 1 bottle Castle Milk Stout for 2 hours.
Remove fillet and rub with Mediterranean rub and chilli flakes.
Roll in plastic wrap and rest in the fridge for 1 hour.
Cut into medallions and seal both sides of the medallions in a preheated pan with olive oil
Arrange on a baking tray and bake at 180° C for 15 minutes.
Prepare the sauce by reducing the other bottle of Castle Milk Stout to half its volume.
Add cream and chopped chocolate and thicken with Maizena slurry if necessary.

Coriander Mashed Potatoes

Ingredients
4 peeled potatoes
100 ml cream
½ teaspoon Baking powder
Chopped coriander leaves

Method
Cut potatoes into pieces and boil until tender.
Drain the potatoes, add the cream and the baking powder and mash together.
Add chopped coriander leaves and mix through.
To compile – Stack mash potatoes on plate, top with the fillet medallion and drizzle with chocolate sauce.

Please note: Castle Milk Stout not for sale to persons under 18 years.

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