Beef Fillet with Chocolate and Chili Sauce

Let the fillet reach room temperature at least 2 hours before processing.

Preheat the oven with a suitable roaster to 80 ° top / bottom heat. (Hang the meat thermometer in the grid). Do not preheat with circulating air

When the oven temperature is and remains constant at 80 °, heat 2 tablespoons of oil in a suitable pan, season with salt and pepper, place in the pan and fry all around, including the sides, for about 6-7 minutes.

Quickly remove the seared meat from the pan and place it in the roasting pan, which is on the middle rack in the oven, and cook for about 90 minutes. Put the pan aside for the time being.

Approx. 30 minutes before the end of the cooking time of the fillet, peel and finely chop the onion. (Put on household gloves) Wash the chilli pepper, remove the core and chop it finely. In the pan set aside, heat a tablespoon of oil, fry the onion, chilli pepper and bay leaf for about 1 minute. Deglaze with 150 ml of red wine and allow to reduce. Pour in the beef broth and simmer everything for about 10 minutes over reduced heat.

Now pour this sauce through a hair sieve into a saucepan, add the coarsely chopped chocolate and let it melt while stirring constantly.

Switch off the oven and let the fillet rest. Preheat the dinner plates in the oven!

If you want, you can mix half a tablespoon of cornstarch with 2 tablespoons of cold water, stir into the sauce, and let it simmer for 1 minute. But even without cornstarch, the sauce would be creamy enough!

Slice the meat and serve with the side dishes (here with dumplings) and the sauce on the preheated plates. P.S. The meat was super tender and juicy. Good Appetite!