Saturday, November 11, 2023

Espresso crusted tenderloin 



This reinterpretation of the fillet in a coffee crust is inspired by a recipe by American Chef Bobby Flay. The aromas and flavors of this dish will surprise you! The plural is a must in these cases because it is a real harmonious accord of different aromas. Your sense of smell and that of your diners will be pleasantly surprised by the aroma of coffee, descriptors that we often encounter on our sensational journey to discover the pleasures of wine and good food.

Ingredients

4 Black Angus beef tenderloins
1 tablespoon melted butter 
1 tablespoon pumpkin cream

For the Port sauce
1 star anise berry 
1 cinnamon stick 
1/2 litre of port wine
1/2 cup raw cane sugar

For the rub (meat coating)
1/4 cup unsweetened cocoa powder 
1/4 cup Arabica coffee powder
1/2 teaspoon ground nutmeg 
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon raw cane sugar

Procedure

After removing any fibrous or excessively fatty parts from the piece of meat, the fillet is cut and tied to allow it to keep in shape during cooking. Brush fillets with melted butter then prepare the rub by mixing all the spices thoroughly, then dip only the edges of the fillet into the rub, making it adhere well. This will allow us to check the cooking of the fillet in the uncovered parts which otherwise, given the dark color of the rub, would become a difficult procedure. In the meantime, prepare the charcoal grill with a set up for direct cooking. In the meantime, you can proceed with the preparation of the sauce. Pour the wine into a pan together with the star anise, cinnamon and brown sugar. Allow to simmer over low heat until the sauce veils the spoon. Turn off the heat, transfer to a bowl with the spices and leave to cool. Prepare the coffee by infusing a few crushed cardamom pods. Pumpkin cream is made by simply baking a few pieces of pumpkin in the oven until completely caramelized. Blend in a blender with hot water or vegetable broth. Season with salt and pepper and pour in 4 or 5 drops of lemon juice per cup of cream. When the embers are ready, grill the fillets possibly on a cast iron grate or counter-grate to obtain very marked cauterization lines, otherwise impossible to obtain on normal steel grids. When the lines are formed, rotate the threads 90° on the vertical axis to allow a diamond pattern to form. When the temperature of 55° degrees at the core has been reached, remove from the heat and leave the fillet in two disposable aluminum trays using one as a lid. This will allow the juices to spread and the temperature to rise, despite being removed from the heat, by another 2 or 3 degrees. While the meat is resting, the coffee air is prepared. Dissolve a few drops of hot coffee in the soy lecithin and then pour everything into the coffee bowl. Blend with an immersion blender, taking care to incorporate plenty of air. The foam that will form will be quite stabilized and will not tend to dissolve quickly. It is served by simply putting a thin layer of sauce on the plate together with a drop of excellent extra virgin olive oil. Place the fillet on it, remembering to remove the binding, add the chives and pumpkin cream. Coffee air will be added at the last moment.

 

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