Fire up your grill, this recipe is a winner! A unique flavor profile! This recipe requires overnight marinating but it’s worth the wait. Can you say “meat candy”? While the marinade is pretty dang spicy, the steaks are not really spicy after you grill them.
- 4-6 fillet mignon steaks, butterflied. Wash and dry the steaks.
- ½ cup Fresh Harvest Cayenne Chili Pepper Olive Oil
- 1 cup Fresh Harvest Dark Chocolate Balsamic
- Pinch of Cayenne Chili Pepper
Hot Chocolate Marinade:
Thoroughly mix ½ cup Dark Chocolate Balsamic with the Cayenne Chili Pepper Olive Oil in small bowl using a whisk.
Place the butterflied steak fillets in a zip lock plastic bag. Pour the Hot Chocolate Marinade over the steaks and massage. Refrigerate for 12-24 hours (up to 48 hours) turning the bag over at least 2-3 times over that time period to spread the marinade more evenly over the steaks.
Hot Chocolate Reduction:
Pour the remaining ½ cup of Fresh Harvest Dark Chocolate Balsamic into a small, nonstick skillet or sauce pan. Add a pinch of Cayenne Pepper powder and whisk to blend. Cook at medium heat until the Balsamic is reduced by roughly half, whisking as needed. Take off heat and let cool. If it’s too thick, add a bit more Dark Chocolate Balsamic to reconstitute.
Grill! When ready, proceed with grilling or broiling the steaks to your desired doneness. We like to cook our steaks low and slower to a medium finish. After cooking, allow the steaks to rest, loosely covered at room temperature for 5-10 minutes before serving. Allowing the steaks to rest will make them more tender and allow the juices to soak into the meat. Drizzle with the Balsamic reduction before serving.