Steak with chocolate sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the steaks dry and salt them 60 min ahead, leaving them uncovered in the fridge — this dries the surface and lets the salt work into the meat. Take them out 30min before cooking, and season with pepper just before they hit the pan.

Step 2

Heat a heavy-based frying pan or cast-iron skillet over high heat until very hot. Add the oil and, once shimmering, carefully add the steaks. They should sizzle immediately. Do not overcrowd the pan. Sear for about 2–3 minutes on the first side, without moving them unnecessarily, until a deep brown crust has formed. Turn and sear the second side. Reduce the heat to medium and add the butter, along with the garlic and thyme if using. Tilt the pan slightly and repeatedly spoon the foaming butter over the steaks for 30–60 seconds, turning them once or twice, until they reach your desired internal temperature. Transfer the steaks to a wire rack or warm plate and rest loosely covered for 5–10 minutes. Preserve any juice from the steak for the sauce.

Step 3

Pour off excess fat from the pan, leaving approximately 1 tablespoon behind. Keep all the browned fond in the pan. Reduce the heat to medium-low. Add the shallot and cook for 1–2 minutes, stirring frequently, until softened but not browned. Add the crushed pink peppercorns and rosemary and cook for about 30 seconds.

Step 4

Add the port and balsamic vinegar. Immediately scrape the bottom of the pan with a wooden spoon to dissolve the browned fond into the liquid. Increase the heat slightly and reduce until the liquid is thick, glossy and syrupy, roughly 2–3 minutes. It should no longer smell strongly of raw alcohol or harsh vinegar. Add the beef stock and simmer for another 2–3 minutes, reducing it slightly.

Step 5

Lower the heat. Add the double cream and simmer gently until the sauce is thick enough to coat the back of a spoon. Do not let it boil aggressively. At this stage, taste the sauce. It should be rich, savoury, slightly acidic and peppery, rather than noticeably sweet.

Step 6

For the most refined result, strain the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing gently on the solids. Discard the shallot, rosemary and pepper fragments. Return the strained sauce to the pan over very low heat.

Step 7

Remove the pan from the heat. Put the finely chopped chocolate into a small bowl and add about 2 tablespoons of the warm sauce. Stir until smooth. Return the chocolate mixture to the pan and whisk gently until completely incorporated. The sauce should become darker, glossy and slightly thicker. Do not boil the sauce once the chocolate has been added. Excessive heat can cause the cocoa butter to separate and make the sauce greasy.

Step 8

Whisk in the cold butter, one cube at a time, allowing each piece to disappear before adding the next.Add a small pinch of salt and freshly ground black pepper. Taste carefully. If the sauce tastes slightly too bitter or acidic, add ¼–½ tsp honey or brown sugar. Add only enough to balance the sauce; it should remain savoury. Finally, pour the juices that have accumulated beneath the resting steaks into the sauce and whisk them in.

Step 9

Slice the steaks if desired, then spoon the sauce around rather than directly over the crust so the seared surface remains crisp. Finish with a few whole or lightly crushed pink peppercorns and, if desired, a tiny sprinkle of fresh rosemary. The ideal sauce should taste deeply savoury, fruity and slightly tangy, with dark-chocolate bitterness appearing as a background note rather than tasting like chocolate sauce.