Fillet of beef with chocolate cocoa glaze and habanero chilli


  • LA VERONESE rice flour to taste
  • 6  fillets of beef
  • 2 shallots
  • 200 g 90% dark chocolate
  • 1 knob of butter
  • 1 glass of sweet white wine
  • Vegetable broth to taste
  • 1 habanero chilli
  • Multi-coloured lettuce and edible flowers
  • Cocoa beans to taste
  • EVOO to taste
  • Salt flakes and pepper


Slice the shallots in rounds and brown in a frying pan, with a little EVOO and butter.

Roll the fillets in the rice flour, to seal the juices in. Add them to frying pan along with the white wine, and let it reduce. Continue cooking by adding the vegetable broth and adding salt and pepper to taste.

In a bowl placed over a pan of boiling water, melt the dark chocolate, add a pinch of pepper, salt, and some of the habanero chilli cut in very small pieces. To serve, place the breaded fillet on a bed of shiny spiced chocolate glaze, thinly sliced habanero chili rounds, cocoa  beans, flaked salt, and multi-coloured lettuce.

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