Cocoa Espresso Filet


  1. Blend espresso and cocoa in a bowl. Coat the filet with the espresso mixture and let stand for an hour.
  2. Combine the demi glaze, melba sauce and chipotle base in sauté pan and heat to make a sauce.
  3. Toss carrots in olive oil and roast on a char grill.
  4. After sitting, the filet should be tacky from the mixture. Grill the filet to the desired temperature.
  5. Plate the filet and top with finished sauce and microgreens. Arrange the roasted carrots next to the filet.


  • 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