Recipe for Beef Fillet with Chocolate Mole
This traditional dish combines the intensity of a good beef fillet with the richness and complexity of chocolate mole, an emblematic sauce of Mexican cuisine. The fusion creates a deep and unique flavor, perfect for those looking for a different culinary experience without technical complications in the kitchen.
Preparation time
To enjoy this delicious fillet with chocolate mole, it is important to plan your kitchen times well.
- Preparation: 15 minutes
- Cooking: 20 minutes
- Total: 35 minutes
- Servings: 4
- Difficulty: Intermediate
Ingredients
For the fillet
- 4 beef fillets (approximately 200 g each)
- Salt to taste
- Garlic powdered or fresh, to taste
- Oil vegetable for frying
For the chocolate mole
- 2 tablespoons of butter
- 1 bar of chocolate for baking (or 1 tablespoon of cocoa powder, if you prefer)
- Grated cheese (a moderate amount, to soften the sauce)
- Lemon juice (a little for the acidic touch)
- 1 shot of brandy to add depth to the flavor
If you can't find baking chocolate, you can use dark chocolate normal, which will provide an intense flavor. If not using brandy, a little red wine can be a simple alternative.
Utensils we will use
- Large frying pan
- Sharp knife
- Cutting board
- Spoon or spatula for mixing
- Measuring cup or mug
- Plate or serving platter
How to make Beef Fillet with Chocolate Mole
Preparation of the chocolate mole
- Melt the butter: Place the two tablespoons of butter in a frying pan over low heat to prevent it from burning. It is important to use low heat so that the butter melts evenly and does not lose its flavor.
- Incorporate the chocolate: Add a chopped chocolate bar or a tablespoon of cocoa powder. Stir until the chocolate is completely melted and integrated with the butter.
- Add the grated cheese and lemon juice: These ingredients soften the sauce and provide a balanced flavor. The grated cheese should dissolve little by little, and the lemon juice is added to give it that acidic touch that balances the richness of the chocolate.
- Add the shot of brandy: Add the brandy over low heat so that the alcohol evaporates and only the aroma remains, adding depth to the mole. Keep the mixture warm and stir until you get a homogeneous sauce with a creamy consistency.
Cooking the fillet
- Clean and marinate the fillets: Gently wash the fillets and dry them with kitchen paper to prevent them from cooking when rubbed. Then, sprinkle with salt and garlic to taste. The garlic can be powdered if you are looking for convenience.
- Fry the steaks: Heat a little oil in a skillet over medium-high heat. When hot, place the steaks and let them sear well on each side, until they have a golden layer and are juicy inside. If you want a juicier doneness, cook for about 3-4 minutes per side.
To finish and serve
Serve each steak on a plate and cover with the mole sauce of hot chocolate. It is important not to let the sauce rest for too long to maintain its creamy texture and intense flavor. Serve with white rice, steamed vegetables, or golden potatoes, referring to typical regional accompaniments. This way you will enjoy a gourmet dish at home with authentic Mexican flavor.
Nutritional Information
- Calories: 450 kcal
- Proteins: 35 g
- Fats: 25 g
- Carbohydrates: 20 g
- Fiber: 2 g
*Values are approximate estimates per serving.
4 common mistakes and how to avoid them in Beef Fillet with Chocolate Mole
1. Not controlling the temperature when melting chocolate: Chocolate is delicate and can burn if you use high heat. To prevent the mole from having an unwanted bitter taste, always melt over low heat and stir constantly.
2. Overcooking the steaks: When beef steak is overcooked, it loses juiciness and flavor. The ideal is to sear them well to keep them tender and with a pleasant texture, following approximate times of 3 to 4 minutes per side depending on the thickness.
3. Skipping garlic or not using it in the marinade: Garlic is essential to give a deep flavor touch to the steak, especially in combination with mole. Using it powdered or fresh should never be forgotten to enhance the dish.
4. Using a mole that is too thick or liquid: The texture of the mole should be creamy and smooth. If it is too thick, it is recommended to add a little more brandy or lemon juice to adjust without losing the sweet-sour balance. If it is too liquid, cook a little longer over low heat until it reaches consistency.
When is it ideal to enjoy it?
This steak with chocolate mole is perfect for special dinners or family celebrations where you want to impress without getting too complicated. Its flavor adapts very well to the autumn and winter seasons as it is a warm and comforting dish. In addition, it is ideal for those looking to try gourmet food with traditional touches of Mexican cuisine at home.
Comparison table
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Beef fillet with chocolate mole | Beef steak, chocolate, brandy, grated cheese, butter | Combines the juiciness of the meat with a rich and balanced sauce with traditional Mexican flavor |
| Pepper steak | Beef fillet, black pepper, cream | Creamy sauce spicy with less complexity than mole |
| Beef loin in red wine and rosemary sauce | Beef loin, red wine, rosemary | Sauce with herbal and fruity touch, less sweet than mole |
| Beef Wellington | Beef fillet, puff pastry, mushrooms, pâté | Elegant and complex presentation; different cooking technique and texture |
| Fillet with tamarind sauce | Fillet, tamarind, spices | Sour and sweet sauce that offers a fresh and distinct profile from mole |
| Oriental beef fajitas | Beef fillet, vegetables, oriental sauce | Light and quick dish that combines freshness with spicy flavors |
| Veracruz-Style Fish | Fish, tomato, olives, capers | Fish recipe with a Mediterranean touch, ideal for varying the menu |
This video demonstrates step-by-step how to prepare chocolate mole so that it is just right, ideal for any level of cook.
Here you will find simple techniques for cooking a juicy fillet accompanied by mole, with tips for beginners and home cooking enthusiasts.
