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

16 April 2012

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!




- 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


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.