The
Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com
Hours
of Operation
Mon
- Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm
Recipes from The CUP
ESPRESSO and COCOA SCENTED TENDERLOIN OF BEEF
WITH
A LIGHT PASILLA CHILE SAUCE
From Melinda Lee; Surprised with the idea of coating the tenderloin
(“filet mignon”) with ground espresso beans? It is fabulous
and special enough for company. SERVES 4-6
-
2 pounds, tenderloin of beef (cut from large end of whole tenderloin)
-
2 tablespoons, olive oil
-
2 teaspoons, kosher salt [divided use]
-
1 teaspoon, freshly ground black pepper
-
2 tablespoons, finely ground espresso coffee beans
-
1 tablespoon cocoa powder
-
1/8 teaspoon, ground cinnamon
For the sauce:
-
1 tablespoon, butter
-
1/2 large white onion - coarsely chopped
-
4-8 cloves, garlic - peeled, but left whole
-
2 dried pasilla chiles- stemmed, seeded, torn into pieces
-
1 large white corn tortilla (or approximately 3/4 ounce of tortillas) - torn into pieces
-
2 1/2 cups, chicken stock
-
1/4 cup, heavy (whipping) cream
-
1 teaspoon, brown sugar
To Prepare the Beef:
Tie the beef filet with kitchen twine at approximately
1/2-inch intervals. Rub the meat with the olive oil, 1 teaspoon
of the salt and the pepper. On a sheet of waxed paper, mix together
the
ground espresso, cocoa powder and cinnamon until well combined,
then roll the beef in the mixture to coat evenly. Allow the meat
to reset
for 30 minutes at room temperature.
To
Make the Sauce:
In a saucepan over moderate heat, melt the butter
and cook the onion and garlic cloves until tender and nicely
browned - about 5 minutes. Add the chiles and tortilla pieces,
and lower
the heat, gently cooking until golden brown - about 3 minutes.
Add the chicken stock, bring to a boil, and then lower heat to a simmer. Partly cover the saucepan, and simmer the mixture for 10 minutes. Remove from heat and allow to cool. When cool, puree the mixture in a blender for 1 minute or until smooth. Strain through a sieve or strainer to remove any coarse pieces. Add the cream, the remaining teaspoon of salt, and the brown sugar; blend well. The sauce should have a light (thin) consistency; if it is too thick, add chicken stock or water to achieve desired texture.
To
Roast the Beef:
Preheat the oven to 400 degrees. Place
the prepared filet on a rack in a roasting pan. Roast
at 400 degrees
for 10
minutes; immediately reduce heat to 250 degrees and continue
roasting for about
one hour to 1 hour 20 minutes - or until the center of
the meat registers 125 (for rare) or 135 (for medium)
on a thermometer.
Remove from oven
and allow to rest for 15 minutes before carving.
To Serve:
Remove the string, and slice the beef into
1/4 inch thick slices. Ladle the sauce over (or under)
the
slices.
The Neighborhood Cup
...more than just coffee
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