Beef Medalions with Chocolate Chilli Sauce

You could substitute your favourite potato dish for the polenta if you like.

Serves 4

Prep time: 20 mins + setting overnight

Cooking time: 20 mins

1 packet polenta

50g butter

250g dark chocolate

100g cream

1 red chilli chopped

600g beef fillet, cut into 8 medallions

1 Cook polenta as per packet instructions. Once cooked pour into a baking pour into a baking tray and refrigerate overnight to set. Once set, cut out heart shapes using a biscuit cutter.

2 Heat half the butter in a frying pan and lightly fry the polenta hearts. Set aside.

3 Melt the dark chocolate and cream in a double boiler over very low heat. Add the red chilli and remove from heat.

4 Cook the fillet medallions in a saucepan with the remaining butter over high heat until browned. Reduce the heat and replace the lid, and cook until the fillet is cooked to your liking.

5 Plate the fillet with the polenta hearts arranged around it and spoon the chilli chocolate sauce on the fillet. Garnish with a fresh red chilli and serve immediately.

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