Here is my entry for TGRWT #5 . During this round we had to create a dish with meat & chocolate. My creation is a Beef Wellington served with a chocolate sauce, inspired by Gordon Ramsay  & Receptenweb.nl 
When I first started to think about the challenge I was going into the direction of something with chili peppers. But after a quick look at the chocolate-meat pairing table  on Martins blog, I wanted to do something with roasted beef. A few days later a saw the Gordon Ramsay vid on Beef Wellington and the idea for TGRWT was born. I made this together with a chocolatesauce, inspired by Receptenweb.nl .
The result was pretty nice. Unfortunately my beef was too well-done. But the chocolate definitely added some nice contrast to the sauce. Although 10 grams was probably still too much. Next time I will use some real red wine instead of red wine vinegar, I think this can also benefith the sauce.
Ingredients (serves 1)
125 gram beef fillet
100 gram agaricus
2 sheets puff pastry
1 bay leaf
100 ml red wine vinegar
150 ml raspberries
10 gram chocolate (72%)
250 ml chickenbroth
First of all make the Beef Wellington. I followed the recipe  of Gordon Ramsay but I left out the ham and mustard. I wanted to embed a nice video to show how Gordon prepares this dish but unfortunately it isn’t available anymore .
After that you can create the chocolate sauce. Chop up the onion and bake it in some olive oil until it’s light brown. Add the chopped up carrot, thyme, bay leaf, peppercorns, raspberries & vinegar. Cook this until it’s amount is reduced till one third. Add the broth and cook until the amount is reduced till one half. Sift the fluid through a sieve and put it back in the pan. Now boil it for a few minutes. Take it of the heat and let the sauce cool down. After that you can put the chocolate in the sauce.
Serve the Beef Wellington with the chocolatesauce.