Steak in chocolate and coffee sauce

45 minutes


  • 800g of steak, of your choice
  • 150g of streaky bacon, in cubes
  • 2 single espresso shots
  • 50g of dark chocolate, Belgian, good-quality
  • 1 tbsp of olive oil
  • 4 garlic cloves, roughly chopped
  • 2 knobs of butter
  • white wine, half a glass
  • 1 large onion, diced
  • 150ml of double cream
  • 3 bay leaves
  • 1 tsp thyme leaves
  • 1 tbsp of pink peppercorns, fresh
  • salt
  • black pepper


Rub the steak with the oil, garlic and bay leaves and set aside for 1 hour at room temperature. In the meantime, dice the onion and fry in a knob of butter until caramelised
Blitz the onion mixture in a food processor with the white wine to create a purée and reserve. In a frying pan, melt the remaining knob of butter and fry the steaks over high heat for 2 minutes each side
Remove the steaks from the heat, season with salt and pepper and set aside to rest
Add the bacon to the pan and fry until golden. Add the onion purée and fry for a little longer
Return the beef to the pan and add the cream and pink peppercorns, stirring until the sauce begins to bubble
Mix in the coffee, chocolate and thyme, stirring until it reaches simmering point. Serve immediately