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🍽️ Tender beef in chocolate sauce with asparagus

512 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 100 degrees Celsius. Set the function to top and bottom heat.
  2. 2. Rinse the meat briefly under cold water. Then pat it completely dry with a kitchen towel.
  3. 3. Season the meat generously with salt and pepper.
  4. 4. Heat some oil in a large pan. Sear the meat on all sides until it has a brown crust.
  5. 5. Place a baking sheet with a catching tray on the bottom oven rack. Place a wire rack on top of it.
  6. 6. Place the seared meat on the rack. Put it in the oven.
  7. 7. Cook the meat for about one hour at 100 degrees. For a pink center, the core temperature should reach 55 degrees Celsius.
  8. 8. Peel the potatoes and wash them thoroughly.
  9. 9. Boil the potatoes in salted water for about 30 minutes until tender.
  10. 10. Add the peas to the potatoes for the last 5 minutes of cooking.
  11. 11. Peel the shallot and dice it finely.
  12. 12. Wash the chili peppers. Remove the stems and chop the peppers finely.
  13. 13. Add the shallots and chili to the hot pan with the pan drippings. Sauté them until translucent.
  14. 14. Stir the flour briefly into the shallots and chili.
  15. 15. Deglaze the pan with the broth and cream.
  16. 16. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens.
  17. 17. Peel the lower part of the asparagus stalks.
  18. 18. Boil the asparagus stalks in salted water for about 10 minutes. They should still be slightly crisp.
  19. 19. Drain the asparagus.
  20. 20. Toss the asparagus briefly in hot butter in a pan.
  21. 21. Season the asparagus with salt.
  22. 22. Drain the potatoes and peas.
  23. 23. Let them steam dry for a moment to release moisture.
  24. 24. Mash the potatoes and peas finely.
  25. 25. Stir the butter and hot cream into the puree.
  26. 26. Season the puree with salt and grated nutmeg.
  27. 27. Chop the chocolate finely.
  28. 28. Stir the chocolate pieces into the warm sauce until melted.
  29. 29. Remove the pan from the heat so the sauce stops cooking.
  30. 30. Season the chocolate sauce with salt and pepper.
  31. 31. Remove the meat from the oven.
  32. 32. Let the meat rest for a few minutes to allow the juices to redistribute.
  33. 33. Slice the meat.
  34. 34. Serve the meat slices on plates with the sauce, pea puree, and asparagus.
  35. 35. Serve the dish with pickled fruits on the side if desired.

Nutrition per serving