A chocolate sauce for meat may seem out of place, but so do most things bordering on the divine. A bit of the bittersweet adds wonderful depth to this sauce. It also makes great dinner conversation. If you’re involved in a game of culinary one-upmanship with your friends or siblings, serving this unique combination of flavours will vault you to first place. I found out it also works well with beef tenderloin and with cayenne added to the sauce for those who like heat.

Vancouver-based Iron Chef Rob Feenie combines French cuisine with Canadian influences. To say he does it successfully is an understatement. His restaurants, Lumière and Feenie’s, are internationally recognized and hugely popular with West Coast locals. This is his recipe.