Beef fillet in chocolate creamy sauce with soft potatoes and pears cooked in Barbera wine

Sometimes the best ideas come out thinking for associations, and in this case I was inspired by the flavours with the curiosity to discover if the imagination could find a fitting fulfillment in reality. I assure you, the reality was even better.

PS: don’t be fooled by the many steps … it is a really simple recipe!

Ingredients

– 8 small beef fillet (or pork)

– 1 shallot

– 4 pears Kaiser

– half bottle of Barbera wine (or Chianti)

– 1 clove

– 2 tablespoons of brown sugar

– 6 medium potatoes

– half cup of soy milk (or regular milk)

– 40 grams of dark chocolate

– 1 pinch of salt crystals

– some thyme

– EVO Oil

– salt

DIRECTIONS

For Pears

– Peel the pears holding whole and trying to give them a shape rather regular

– Put them in a saucepan with wine, cloves and 1 tablespoon of brown sugar and let bake for about 20/25 minutes

– Fetch them from wine and place them on absorbent paper

For Barbera Sauce

– Take a glass of wine in which you have cooked the pears, put it in a saucepan, add another tablespoon of brown sugar and leave to reduce fire sweet for 15 minutes. Must be a dense enough reduction

For Soft Potato

– Cut the potatoes into small pieces and put them in a saucepan with a little water and a handful of salt

– Cook them with lid until they’re tender

– Mix with a little cooking water to add to the occurrence and also the soy milk (must be a smooth puree but consistent),

add salt and keep aside

For Beef Fillets

– In a saucepan pour a little oil, chopped shallots and a few leaves of thymus

– Add the fillets, fry a few minutes per side and salt them.

– Check them out with pliers and wrap them in aluminium foil to keep warm

For Chocolate Sauce

– In bottom of baking-threads, crumble and melt the chocolate adding a little water if necessary and some salt crystal

Serve the fillets on the chocolate sauce with a little soft potato and pear alongside cut out with a few drops of Barbera reduction.