By CHEF HOWARD KARP for the Flathead Beacon
Firing up the grill offers an easy way to entertain during your summer get-togethers with out-of-town guests.
Creating a dinner that can be cooked entirely on the grill makes for an easy and successful meal – no kitchen cleanups, and the end result is flavorful, fresh foods.
For instance, try grilling farmers market vegetables and potatoes as an addition to your main protein dish.
When I was entertaining last summer, I wanted to stretch my imagination when preparing tenderloin of beef on the grill.
My research led me to this recipe that combines coffee beans and meat.
I used tenderloin, but any cut of meat will work, including steaks and roasts.
Serves: 8 to 10
INGREDIENTS:
Fillet of Beef Grilled in Coffee Beans with a Velvet Chili Sauce | Courtesy photo
• 3 tbsp. olive oil
• 2 tbsp. roasted garlic
• 1 cup diced onion
• 4 oz. ancho chili, chopped
• 3 oz. tomato paste
• 1 cup of espresso coffee
• 3/4 cup roasted red peppers
• 1 cup chicken stock
• 2 tbsp. chili powder
• 4 tbsp. high-quality cocoa powder
• 1 1/2 cups of veal demi-glace
• 4 tbsp. unsalted butter, cold and diced
• Salt and pepper, to taste
• 6 tbsp. grape seed oil
• 3 tbsp. butter
• 8 to 10 center cuts of filet mignon
• 2 cups dark coffee beans, finely ground
PREPARING THE VELVET CHILI SAUCE
Heat olive oil in a heavy-bottom sauté pan (to prevent burning).
Sauté garlic, onions and ancho chili for 3 minutes.
Add tomato paste to the vegetables and cook an additional 3 minutes.
Add espresso coffee and deglaze the pan. Simmer for 4 minutes.
Add red peppers, chicken stock, chili powder, and cocoa powder.
Add salt and pepper to taste.
Allow to simmer for 30 minutes.
Place the mixture in a blender and blend for 3-4 minutes until smooth.
While blending the last minute, add the demi-glace and butter one tablespoon at a time to finish your velvet textured sauce.
GRILLING THE TENDERLOINS
Remember to offset your grill heat (the meat should not be cooked directly over the fire – this will prevent over browning which could make the coffee bitter).
Coat the filets with grape seed oil and coat in coffee grounds.
Place filets on grill and cook 4 minutes on each side. (For medium rare, the internal temperature should be around 132 degrees.)
When you have reached the desired internal temperature, place on a wired rack and let the filet rest for 3-4 minutes.
PLATING
Place filet on the plate and cover in sauce; or, cut the filet in half first, sauce the plate, and display 2 pieces of filet to show the medium rare inside.
Demi-glace and stocks can be a challenge to prepare, so if you would like to pre-order these items from the Eagle’s Nest Café at FVCC, please email me at chefhmk@gmail.com, and we’ll prepare them for you.
Bon Appétit!