adobo

To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

And Super Bowl Sunday for our Annual Staff Appreciation Party!

Coffee-Glazed Beef Tenderloin with

Ancho-Chocolate Mole and Crispy Shallots

Coffee Glaze

1/4 cup organic honey

2 T balsamic vinegar

Pinch of sea salt

1 tsp of ground illy coffee.

Ancho-Chocolate Mole

1 quart organic beef stock

5 T ancho chile puree

3 ounces 90% cocoa organic dark chocolate

3 T raisins

2 T almond butter (ground, organic and raw)

1 T molasses

1/2 ounce butter to finish sauce

Pinch of black pepper and sea salt

Place all ingredients in a heavy-bottomed saucepan set over medium heat.
Reduce until sauce has thickened and measures about 1 and 3/4 cup.
Carefully pour hot sauce into food processor or blender and puree until smooth.
Pour sauce back into pan over low heat, stir in butter, and season to taste with salt and pepper.

Crispy Shallots

2 large shallots

1/4 cup buttermilk

8 T cornstarch

1 T espresso or coffee powder

1/4 tsp of sea salt

Canola oil

Slice shallots very thinly, using a mandolin if possible. Soak the shallots in the buttermilk for 3 to 5 minutes.
Drain well.
In a small mixing bowl combine the cornstarch and the espresso powder.
Stir in shallots until they are well coated.
Set a medium saucepan about half full of Canola oil over high heat and bring oil to 325⁰. Very carefully add shallots and cook until crispy, which will only take a few minutes.
Remove to paper towels to drain.

To Serve

Preheat oven to 400.
Sear the steaks on the grill until nicely charred, about 3 minutes a side.
Place in a pan and finish cooking in the preheated oven, about 4 more minutes for rare.
Let rest for a few minutes, then place on serving plates, drizzle with glaze and mole, and surround with crispy shallots.

a member of THE TARBELL'S COLLECTION