Ingredients for 1 :-
- 3 tablespoon butter
- 2 shallots, chopped
- 2 cloves garlic, crushed
- 1 sprig rosemary
- 1 cup red wine, merlot
- Few mixed peppercorns
- 1 cup chicken stock
- 1/4 cup dark chocolate, finely grated or chopped
- 1venison steak
- 2 tbs butter
- Salt and pepper
Method :-
- SautĂ© the shallots in butter with the garlic, rosemary, and peppercorns until the shallots have softened but haven’t begun to caramelize, few minutes.
- Add the red wine and reduce until the liquid has almost entirely evaporated. Add the stock then reduce until thick and saucy, about 20 minutes.( do not add the chocolate just yet)
- Let the steaks rest on the counter until they’ve reached room temperature.
- season steaks with salt and paper , if desired. Heat medium skillet to high-medium temperature. Once warm, rub the steaks with some olive oil, and add the steaks to the pan, cook to rare, medium-rare (depending on the thickness, could be 1-2 minutes per side or 3-4 minutes).
- After flipping the steak, add the butter. Spoon melted butter onto the steaks to baste them. Turn off the heat. And leave the steaks on the pan with butter for around 10 minutes. It’ll brown along with the steak, helping lock in moisture and adding a nice nutty flavor.
- Transfer the steaks to a plate to let rest a minute or two before cutting.
- Meanwhile, whisk the chocolate into the still warm sauce, making sure to avoid boiling. Strain the sauce before serving it alongside or on top of the steaks.
Don’t taste it... Just eat it! 