Chef Graham Mitchell’s Scotch Beef Ribeye with Chocolate Butter

Nutrition

Ingredients

Cooking Method

For the butter:

1
Reduce the wine in a saucepan until it weighs about 15g or fills a 1 tbsp measure, then add the sugar and stir
2
Add 75g of butter to a bowl and mix through the cocoa powder
3
When the wine is reduced, add the chocolate, and the other 75g of butter and stir until melted
4
Pour the chocolate wine mix over the rest of the butter in the mixing bowl and stir until well combined and glossy
5
Set the bowl over a larger bowl with ice and whip vigorously until starts to firm up and change colour
6
Using two spoons, form a quenelle with the butter (YouTube has plenty of videos that show you how to do this, or try the steps below) and set aside, then garnish with sea salt
7
Dip two identical spoons into hot water
8
Shake off the excess water, and take a generous scoop of your chocolate butter in one spoon
9
Pass the mixture repeatedly between the spoons; turning and smoothing each side until a neat quenelle is formed.

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