Seared Beef Fillet with Amarula, Dark Chocolate & Chilli Sauce | Gourmet South African Steak Recipe

Method

Heat the olive oil in a heavy-based saucepan over medium heat.
Add the chopped onion and cook for about 3 minutes until beginning to soften.
Stir in the garlic and chopped chilli and cook for another minute until fragrant, taking care not to burn the garlic.
Pour in the Amarula, allowing it to bubble gently for a minute.
Add the tomato purée, beef stock and red wine (or red wine vinegar). Stir well until everything is combined.
Reduce the heat and allow the sauce to simmer gently for 5–7 minutes so the flavours develop.
Remove the saucepan from the heat and stir in the finely chopped dark chocolate. Continue stirring until the chocolate has completely melted and the sauce is smooth, glossy and velvety.
Taste and adjust the seasoning if necessary.

Remove the steaks from the refrigerator about 20 minutes before cooking.
Pat them dry with paper towel and season generously with salt and freshly ground black pepper.
Heat a griddle pan or heavy cast-iron pan until very hot.
Lightly brush the steaks with olive oil.

Rare: 2–3 minutes per side Medium-rare: 3–4 minutes per side Medium: 4–5 minutes per side Well done: 5–6 minutes per side

Use good-quality dark chocolate containing at least 70% cocoa for the richest flavour. Amarula provides a distinctive South African richness that beautifully complements beef. Resting the steaks before serving ensures tender, juicy meat. For an extra luxurious finish, whisk a small knob of butter into the sauce just before serving. The sauce can be prepared several hours ahead and gently reheated before serving.