Beef Fillet with chocolate - chilli sauce 1.5kg Beef fillet, trimmed and tied 3 tbsp olive oil 2 tbsp Coffee Rub For the chocolate-chilli sauce 500ml beef stock 250ml red wine (We suggest The Jem 2005) 100g Chocolate Chunks 80ml cream (optional) 1 tbsp thyme or rosemary, finely chopped Just Salt and Pepper, for seasoning Place the beef stock and red wine in a saucepan and allow to simmer until reduced by half. Whisk in the chocolate and continue stirring until the chocolate has melted and the sauce is thickened and glossy. Add the cream and the rosemary and season to taste. Pre-heat you oven to 200°C. Cut the fillet into 6 neat medallions. Combine the olive oil and Coffee Rub and rub into the medallions. Pan-fry the fillet in an oven-proof pan over medium heat on all sides until nicely browned and caramelized all over. Place the pan in the pre-heated oven for 5 -10 minutes or until cooked to your preference (5 minutes for medium-rare). Serve on heated plates, drizzled with chilli chocolate sauce and garnished with fresh thyme and a pinch of Maldon salt. Enjoy with a glass of The Jem 2005. sourced from www.nomu.co.za