Steak for Her with Merlot, Rosemary, & Dark Chocolate Sauce and Purple Pearl Onions in Maple Chili Glaze

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brown butter, baby, carnivore, dinner, get your vegetables in!

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Today, we’re snubbing salad and saying “hello” to steak. Actually, steak and sauce. But not just any old sauce.  This ain’t no ho hum peppercorn, no time-worn mushroom, no routine red wine sauce. This is Steak for Her and our lady has an adventurous palate and a love of flowers, wine, and chocolate. She’ll find each making an appearance, respectively as rosemary, Merlot, and a hint of dark chocolate. Reduced beef stock and brown butter round out the ingredient list. So good, she might just want to keep it all to herself, but maybe she’ll share. Despite the name – boys are allowed. Just don’t ask for a side of potatoes!


Something this decadent deserves to share the table with a luscious side, like the Purple Pearl Onions with Maple Chili Glaze. These work perfectly with the steak, but you could also eat these sweet and spicy onions piled high on a toasted and buttered baguette.


PS: My guy said I should call this Steak ‘N The Heart. Pretty good, huh? Sounds like something you’d make to celebrate your divorce. If that’s the case for you, go all in and finish your meal with Charcoal Devil’s Food Cake with Sour Cherry Hibisicus ‘Blood’ Sauce. For additional fun, swirl a couple tablespoons of blood sauce into a gin and tonic and raise a toast to the dearly departed.

Steak for Her with Merlot, Rosemary, and Dark Chocolate Sauce

2 servings


  • 2 cups of low sodium beef stock (low sodium is important as when you reduce the stock, the sodium will become more concentrated)
  • 1/3 cup merlot
  • 2 tablespoons cornstarch
  • 25 grams 50% dark chocolate (60% would also be OK, 70% was too bitter for my taste)
  • 2 tablespoons brown butter
  • 4-6 large sprigs rosemary
  • 2 steaks (total of about 1 pound/454 kilograms)
  • 1/2 teaspoon cocoa powder
  • salt and pepper


  1. Earlier in the day, or at least an hour before you want to cook the steak, put the stock in a medium saucepan. Bring it to a boil, then turn down to medium. Allow to cook and reduce until down to 1 cup of stock. This may take 45 plus minutes. Set aside.
  2. If you are going to make the Purple Pearl Onion recipe, start it now.
  3. About an hour to a half hour before you are ready to cook the steaks, take them out of the fridge and sprinkle with cocoa powder, salt and pepper. Set aside until you are ready to cook them.
  4. Heat a large cast iron pan until very hot.
  5. Sear the steaks on one side for about 1 minute. Don’t touch them during that minute. Turn over and sear the other side for 1 minute.
  6. Turn the heat down to medium and add the rosemary sprigs and brown butter.
  7. Spoon the brown butter over the steaks and cook until just before your desired doneness – remember that they will continue to cook a bit while resting. If you have a thermometer, rare is 120-130 F, medium rare is 130-140, medium is 140-150, and well done is 160-170.
  8. Remove the steaks and rosemary from the pan and wrap tightly in tinfoil. Leave to rest while you make the sauce.
  9. Add the beef stock to the steak pan, stirring to combine it with the bits of rosemary, steak drippings and brown butter in the pan.
  10. Add the red wine and cook for a few minutes.
  11. In a small bowl, combine the cornstarch with a few tablespoons of the hot stock, mixing it well.
  12. Add the cornstarch/stock mix to the sauce.
  13. Stir until the sauce is smooth and thickened.
  14. Stir in the dark chocolate until melted.
  15. Season with salt and pepper.
  16. Remove the steaks from the tin foil.
  17. Savour that amazing rosemary aroma!
  18. Sauce the steaks, or serve the sauce on the side.

Purple Pearl Onions with Maple Chili Glaze

Purple Pearl Onions.jpg

Purple Pearl Onions

Serves 2.


  • 2 cups purple pearl onions. Leave the skins on.
  • 1 tablespoon maple syrup
  • 1 tablespoon brown butter, regular butter, or olive oil
  • 1/2 to 1 teaspoon chili oil, to taste


  1. Preheat the oven to 350.
  2. In a medium saucepan, parboil the onions for 3 minutes and then rinse in cold water.
  3. Slice the root end of the onion off, and then pop the onion out from its outer skin.
  4. In a small ovenproof pan, combine the onions, brown butter, and chili oil.
  5. Roast for 30 to 40 minutes until tender.

What occasion will you make this for?

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