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Food

Seared beef flank with spiced chocolate sauce and eschallot compote

Preparation time
15 minutes
Cooking time
25 minutes
Serves
4

INGREDIENTS

  • 700g beef flank, trimmed
  • 1 tbsp (20ml) extra virgin olive oil
  • Coriander leaves, for serving
  • Steamed green beans, for serving

Eshallot compote

  • 1 tbsp (20ml) extra virgin olive oil
  • 1 tbsp (20g) butter
  • 350g medium eshallots, peeled and halved if large
  • 50ml white wine
  • 50ml water

Spiced chocolate sauce

  • 1 long red chilli
  • 2 cloves garlic
  • 1 tsp ground cumin
  • ½ tsp ground allspice
  • 1 cup (250ml) beef stock
  • 1 tbsp (10g) ground almonds
  • 10g Lindt Excellence 85% Chocolate

METHOD

  1. For eshallot compote, heat olive oil and butter in a frying pan (just big enough for the quantity of eschallots) over medium heat. Add the eshallots, season to taste with salt and pepper, reduce heat and cook slowly until the shallots are caramelised, stirring from time to time. Add wine and water and cook for an additional 10 minutes or until the liquid is completely reduced. Keep warm until serving.
  2. For spiced chocolate sauce, place a large frying pan over high heat. Add red chilli and unpeeled garlic cloves and toss for 5 minutes or until beginning to turn brown. Remove from pan and peel garlic. Finely chop garlic and chilli and set aside.
  3. Drizzle beef with olive oil and season with salt and pepper to taste. Return large frying pan to medium heat, add beef and cook on each side for 3 minutes for rare, or until cooked to your liking. Remove to a plate, cover with foil and rest.
  4. Return pan and any juices to medium heat, add reserved garlic and chilli with cumin and allspice and cook for one minute or until fragrant. Add beef stock, ground almonds and chocolate and simmer for 5 minutes until the chocolate melts and the sauce thickens. Season to taste with salt and pepper.
  5. To serve, carve the beef into 1cm slices, spoon over spiced chocolate sauce, top with coriander and serve eshallot compote and beans on the side.
Food
Preparation time
15 minutes
Cooking time
25 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
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1 case, 12 bottles, 3 accessories

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What grows together, goes together Landfall Beef and Josef Chromy Wines
Words by Paul Diamond on 3 Aug 2017
We travel to Tasmania to lunch with Launceston neighbours Landfall Beef and Josef Chromy Wines and discover the old adage of what grows together, goes together is still very relevant. Long before we started digging things out of the ground, our economic prosperity as ‘The Lucky Country’, came from agriculture, livestock in particular. From the mid 1800s and for most of the 1900s, we were literally ‘riding on the sheep’s back’ as we matured and developed into what we are today. Our identity, what we eat, drink and appreciate, comes from this industry and to help celebrate what is recognised as the best produce in the world, Selector has partnered with Australian Beef & Lamb to bring you the stories of some selected producers across the country. Each article will be based in one of our great wine regions and feature a prominent wine producer meeting a livestock producer over lunch and a glass of wine. By sharing the fruits of these agricultural pursuits, we hope you gain a greater appreciation of the best food and wine we produce and the regions that bind them together. We start our series in Tasmania’s Tamar Valley with the Archer family, renowned for their lamb production, and Josef Chromy OAM, who, after developing some of Tasmania’s most significant wineries, established his own at the age of 76. The Archer Family
The Archer family have been farming their property, ‘Landfall’, in Northern Tasmania’s Tamar Valley for five generations. Arriving in 1876, brothers Gerald and Hedly Archer started cropping and raising livestock. The other five Archer brothers moved to Queensland to farm and their heirs, like their Tasmanian cousins, have remained on the land, raising their families and livestock. Today, the Tasmanian Archers specialise in prime lamb. Their lives are intimately connected to the Tamar Valley, their property, their animals and as the sixth generation of Archers grow up, they will learn and understand the true meaning of paddock to plate; breeding, birthing, raising, selling and marketing their animals. The Archers know the value of their labour and have opened Landfall Farm Fresh , a direct-to-customer butcher shop in Launceston that allows customers to appreciate the highest quality lamb that is raised just minutes from the shop. Pastoral Connections
Over a special lunch of Landfall lamb neck with potato & olive oil purée, glazed artichokes, sheep milk curd and almonds, and slow-cooked Landfall lamb shoulder with perfect sauce, salt-baked celeriac, winter greens and radicchio salad, especially prepared by chef, Nick Raitt, fifth generation Archers, Ellie and Ed, got to share their produce, connect and get to know  another Tamar agri-producer in Josef Chromy. Over a glass of Josef’s exquisite Pinot Noir , crafted by chief winemaker, Jeremy Dineen, the Archers discovered that they had more in common with Josef than just the land they share. Josef ‘Joe’ Chromy escaped his Nazi controlled Czech village and fled across borders, dodging soldiers, dogs and minefields, before eventually emigrating to Australia as a destitute 19-year-old.  Joe found hope in Tasmania, became a Master Butcher and started a business called Blue Ribbon Meat Products, building his business over 40 years to become a leading Tasmanian brand. Joe floated Blue Ribbon and invested in Tasmania’s fledgling wine industry, developing the now iconic labels Jansz, Heemskerk, Rochecombe (Bay of Fires) and Tamar Ridge. In 2007, he started Josef Chromy Wines and has developed the business significantly to become recognised internationally as one of Tasmania’s leading producers and the region’s most impressive cellar door and restaurant. Kitchen Royalty
Nick Raitt, head chef at the Josef Chromy Wines Restaurant , has some pedigree of his own, having cooked at Level 41, Otto and Coast and has even cooked for the royals of Oman and a laundry list of other royals and world leaders. To match colleague Jeremy Dineen’s spectacular Chardonnay and Pinot Noir , Nick was keen to work with secondary cuts to show the Archers what was possible with their product. He chose neck and shoulder, which are highly accessible and inexpensive cuts with plenty of flavour potential. The Archers were quietly impressed, and as they were able to gain a further appreciation of their products, they got to share their stories, enjoy Joe and Jeremy’s delicious wines and develop a further appreciation for the amazing place that connects them all. Nick Raitt's lamb shoulder with the Perfect Sauce
Recipe:  Get Nick Raitt's Lamb Shoulder with the perfect suace and salt-baked celerieac recipe Wine: Explore Josef Chromy Wines Tasmania: The explore the  best Tasmanian cellar doors with in our winery guide
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories