• 200 g beef fillet
  • 2 tbsp cacao crudo (unprocessed roasted cocoa bean)
  • 2 tbsp Nielsen Massey vanilla bean paste
  • 6 slices of brioche
  • 2 tbsp olive oil
  • 50 g unsalted butter
  • 20 coriander or parsley leaves, to serve


  1. 1

    Place the beef in a freezer bag. Using a rolling pin tenderise the fillet until it's 1cm thickness steak. Do not be too rough as you will shred the meat.

  2. 2

    Remove the meat from the bag and place it on a chopping board. Rub both sides of the meat with a little salt and pepper, the cacao cruet and the NM vanilla bean paste. 

  3. 3

    Place back in the bag and zip it up, then place it in the fridge – marinate overnight or for a few hours.

  4. 4

    Preheat the oven to 200°C 180°C fan / gas 6.

  5. 5

    Trim and quarter each slice of brioche.

  6. 6

    Place on a baking tray and drizzle the slices with olive oil.

  7. 7

    Place in the hot oven for 10 minutes or until toasted and golden in colour.

  8. 8

    Heat up a large frying pan with the butter (non-stick pans work better). When piping hot and the butter has turned into a buerre noisette, place the marinated steak into the pan and cook for 5-6 minutes on each side. Ideally you want the meat to be pink on the inside.

  9. 9

    Leave the meat to rest on a clean chopping board for 5 minutes and then slice it – small enough in size to fit on top of the toasted brioche.

  10. 10

    Place a few coriander or parsley leaves to finish on top and serve.

Nutritional Details

Each serving provides
  • Energy 352kj 84kcal 4%
  • Fat 5.1g 7%
  • Saturates 2.4g 12%
  • Sugars 1.5g 2%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

14.2g carbohydrate 0.5g fibre 7.4g protein

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