Cocoa Espresso Filet
Cocoa Espresso Filet
Directions
- Blend espresso and cocoa in a bowl. Coat the filet with the espresso mixture and let stand for an hour.
- Combine the demi glaze, melba sauce and chipotle base in sauté pan and heat to make a sauce.
- Toss carrots in olive oil and roast on a char grill.
- After sitting, the filet should be tacky from the mixture. Grill the filet to the desired temperature.
- Plate the filet and top with finished sauce and microgreens. Arrange the roasted carrots next to the filet.
Ingredients
- 8 oz. Braveheart® Black Angus Beef Steak(s), Sirloin Fillet
- 4 each carrot(s), shoestring, roasted
- 1 pinch chipotle base
- 1 oz. cocoa
- 1 oz. demi glaze
- 1 oz espresso, beans, ground
- 1 oz. Melba sauce
- 1/4 oz. microgreens
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
