3213 E Camelback Road, Phoenix AZ  85018

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Coffee Glazed Tenderloin with Ancho Chocolate Mole and Crispy Shallots

(FUN FACT: Mark developed this recipe while practicing for Iron Chef America!)

Prepare Glaze and Mole first.  Cook shallots at the same time as you cook the steak.  The steak should be seared briefly on both sides in a very hot cast iron pan (or on a grill) then finished in a 400 degree oven for 5 to 7 minutes, depending on your temperature preference.  Let rest while you drain the shallots.

Coffee Glaze
1/4 cup organic honey
2 T balsamic vinegar
Pinch of sea salt
1 tsp of ground coffee (preferably illy brand)

1. Combine all ingredients and spoon thinly over a very hot, fresh-off-the grill tenderloin steak.

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

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

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

1. Slice shallots very thinly, using a mandolin if possible. Soak the shallots in the buttermilk for 3 to 5 minutes.
2. Drain well.
3. In a small mixing bowl combine the cornstarch and the espresso powder.
4. Stir in shallots until they are well coated.
5. Set a medium saucepan about half full of Canola oil over high heat and bring oil to 325F.  Very carefully add shallots and cook until crispy, which will only take a few minutes.
6. Remove to paper towels to drain.
7. Sprinkle over finished glazed steaks.

©Tarbell’s 2006