Coffee Chocolate Sirloin

Rub the steak all over with olive oil, bay leaves and garlic, and leave to sit for 1 hour at room temperature. Meanwhile, fry the onion in a knob of butter and some salt until caramelised. When ready, add to a food processor and blitz with the wine to make a puree.
Melt the remaining knob of butter in a pan and fry the steak for 2 mins or so on each side, then season and set aside. Add the pancetta to the pan, fry until golden, then stir in the onion puree and bring to a gentle simmer. Return the beef to the pan with the cream and peppercorns, cook for 3 mins, then stir in the coffee, thyme and chocolate. Simmer for a couple of minutes more, then slice the steak and serve immediately with your choice of sides.

45 mins

4 serving

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