Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Seared beef flank with spiced chocolate sauce and eschallot compote 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) olive oil Coriander leaves, for serving Steamed green beans, for serving Eshallot compote 1 tbsp (20ml) 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 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. 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. 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. 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. 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 SHARE You might also like Food Bulgogi Food Adam Liaw's Wagyu steak with tosa joyu Food Lyndey Milan’s Oxtail and spring vegetable salad Try a spicy, medium weight red with the oxtail salad. The Delatite Tempranillo 2015 in Victoria impresses with its medium weight and savoury appeal. Although showing some dried fruit-like concentration, it remains fine and fresh throughout.