Fillet of Derbyshire beef served with dark chocolate and shallot jus lie

Serves: 4

Time: 45 minutes

Ingredients

• 4x 170g fillet steaks
• 2-3 tbsp oil
• 4 baking potatoes
• 25g butter
• 2 finely chopped shallots
• 175ml red wine
• 2 sprigs thyme
• 2 stems rosemary
• 200 ml beef stock
• 25 gram dark chocolate
• Salt and pepper (optional)

Method

1. To make the rosti, peel the potatoes and leave whole. Place in pan, cover with water and bring to the boil.

2. Simmer until half cooked (still hard in the middle). Remove from water with slotted spoon and leave to cool slightly.

3. Grate the potatoes into a bowl and season. Mix well and divide into 8-10 portions with a pastry cutter. Chill until needed.

4. When ready to cook the rosti, heat some oil in a frying pan add rosti and cook on both sides until hot and golden brown.

5. Heat a little of the oil in a hot griddle pan.

6. Season the steaks with salt, if required, and pepper and seal them on both sides for a few seconds.

7. Put into a separate pan and put into the oven at 180°C for 7 to 10 minutes until the meat has coloured.

8. Heat the butter in the pan used for the beef and add the finely chopped shallots and cook gently for a few minutes until softened.

9. Add the red wine and herbs and simmer for 3 minutes.

10.  Add the stock and return to the heat and then add the chocolate, whisking until the chocolate has melted and thickened the sauce

11. When the sauce is thickened, place the steak on a plate and drape with sauce. Serve with the rosti.

Allergy advice

Some stock cubes contain wheat (contains gluten), mustard and/or celery - always check the label. The chocolate may contain some milk.

Healthy eating tip

Trim the fat off the beef before cooking.