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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
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Place all ingredients in a
heavy-bottomed saucepan set over medium heat.
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Reduce until sauce has
thickened and measures about 1 and 3/4 cup.
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Carefully pour hot sauce into
food processor or blender and puree until smooth.
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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
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Slice shallots very thinly,
using a mandolin if possible. Soak the shallots in the buttermilk for 3 to 5
minutes.
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Drain well.
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In
a small mixing bowl combine the cornstarch and the espresso powder.
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Stir
in shallots until they are well coated.
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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.
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Remove to paper towels to
drain.
To Serve
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Preheat oven to 400.
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Sear the steaks on the grill until nicely charred,
about 3 minutes a side.
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Place in a pan and finish cooking in the preheated
oven, about 4 more minutes for rare.
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Let rest for a few minutes, then place on serving
plates, drizzle with glaze and mole, and surround with crispy shallots.
©Tarbell's 2006
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