Photo: ©Nielsen Massey
- 200 g beef fillet
- 2 pinches of salt
- Freshly ground black pepper
- 2 tbsp cacao crudo (unprocessed roasted cocoa bean)
- 2 tbsp Nielsen Massey vanilla bean paste
- 6 slices of brioche
- Olive oil
- 50 g unsalted butter
- A few strands of micro watercress or pea shoots
- Coriander or parsley to serve
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.
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.
Place back in the bag and zip it up, then place it in the fridge – marinate overnight or for a few hours.
Preheat the oven to 200°C / 180°C fan / gas 6.
Trim and quarter each slice of brioche.
Place on a baking tray and drizzle the slices with olive oil.
Place in the hot oven for 10 minutes or until toasted and golden in colour.
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.
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.
Place a few strands of micro watercress or pea shoot, coriander or parsley to finish on the top and serve.