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Chocolate Demi-glace Sauce

Servings 1 Cook Time Calories 2774.92 kcal

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1 L Water1 kilogram
128 g Lemon128 grams
100 g Chef® Demi Glace100 grams
120 g Cavalier dark Chocolate120 grams
100 g Butter100 grams
120 g Steak Tenderloin120 grams
1

Step 1

Cooking

For Base sauce, add 100 gm Chef Demi- glace for 1 litre of water, boil for a min.

Step 2

Cooking

Fry tenderloin steak in butter until steak in dark brown.

Step 3

Cooking

Melt the cavalier dark chocolate and place it next to the tenderloin steak.

Per Serving

Saturated Fats 84
gm
Sodium 219
mg
Sugars 14
gm
Fiber 45
gm
Fats 138
gm
Protein 49
gm
Carbohydrates 104
gm
Energy 2775
kcal
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