Beef Tenderloin in Chocolate Sauce with Potato Dumplings

Beef and dark chocolate may sound like an unusual combination, but it works beautifully.
The chocolate doesn’t make the sauce sweet — instead, it gives it a deep, rich flavor that pairs perfectly with tender beef.

I served the beef with homemade potato dumplings coated in crunchy peanuts. The original version of this dish included bacon-stuffed dumplings, but I made mine without bacon — and honestly, they don’t need it at all.

Ingredients

Serves 2

For the beef and chocolate sauce

• 360 g beef tenderloin
• 200 ml dark beef stock
• 90 g leek
• 80 g dark chocolate (70–90% cocoa)
• 20 g butter
• 8 ml hot sauce
• 8 g mixed peppercorns
• 4 g pink salt, or to taste
• 1 bay leaf
• 2 cloves
• 10 g green onions, finely sliced

For the potato dumplings

• 220 g potatoes
• 80 g coarse wheat flour, plus extra if needed
• 1 egg yolk
• 50 g roasted peanuts
• 20 g butter
• Salt, to taste

Instructions

1. Prepare the potato dumplings

1. Boil the potatoes in salted water until completely tender. Drain well and let them
   steam-dry for a few minutes.
2. Mash the potatoes until smooth and allow them to cool slightly.
3. Add the egg yolk, flour and a pinch of salt. Mix gently until you have a soft,
   workable potato dough. Avoid overmixing.
4. Shape the mixture into small round dumplings.
5. Bring a saucepan of salted water to a gentle boil. Add the dumplings and cook until
   they rise to the surface, then cook for another 1–2 minutes.
6. Remove with a slotted spoon and let them dry slightly.
7. Finely crush the peanuts. Roll the dumplings in the peanut crumbs, pressing gently
   so the nuts stick to the surface.
8. Melt 20 g butter in a frying pan and fry the dumplings until golden and slightly
   crispy on all sides. Keep warm.

2. Cook the beef

1. Cut the beef tenderloin into two thick steaks and bring them to room temperature
   before cooking.
2. Season generously with salt and freshly crushed peppercorns.
3. Heat a heavy frying pan over high heat. Sear the beef for approximately 2–3 minutes
   per side, depending on the thickness and your preferred level of doneness.
4. Remove the steaks from the pan and let them rest while you prepare the sauce.

3. Make the chocolate sauce

1. Thinly slice the leek and add it to the same pan. Cook over medium heat until soft.
2. Pour in the beef stock and add the bay leaf, cloves, peppercorns and hot sauce.
3. Simmer for about 8–10 minutes, allowing the liquid to reduce and the flavors to
   concentrate.
4. Remove the bay leaf and cloves.
5. Reduce the heat to low and add the dark chocolate, stirring until completely melted.
6. Add 20 g butter and stir until the sauce becomes smooth, glossy and silky.
7. Taste and adjust the salt, pepper and hot sauce if necessary.

4. Serve

Place the beef tenderloin on warm plates and spoon the chocolate sauce generously over
the top. Add the golden peanut-coated potato dumplings on the side and finish with
finely sliced green onions.

The result is rich, savory and slightly spicy, with just enough bitterness from the
dark chocolate to make the beef taste even more intense.

Wine Pairing

Serve this dish with a bold Malbec. Its dark fruit, spice and full body work especially
well with both the beef and the bittersweet chocolate sauce.

Tips

• Use chocolate with at least 70% cocoa so the sauce stays savory rather than sweet.
• Do not add the chocolate while the sauce is boiling aggressively — low heat gives it a smoother texture.
• Let the potatoes dry well before making the dumpling dough. Too much moisture will make the dough sticky.
• Add the flour gradually: depending on the potatoes, you may need slightly less or slightly more.
• Don’t skip resting the beef after searing — it keeps the meat much juicier.