Page 44 - Flathead Beacon // 6.3.15

44 | JUNE 3, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
Filet of Beef Grilled in Coffee Beans with a Velvet Chili Sauce
for lunch & Dinner
An eclectic mix of
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 imag-
ination when pre-
paring 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:
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 min- utes. 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. Al- low to simmer for
30 minutes.
Place the mix-
ture in a blender and blend for 3-4 min- utes until smooth. While blending the last minute, add the demi-glace and but- ter 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 direct- ly 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 tempera- ture 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 chal- lenge to prepare, so if you would like to pre-order these items from the Eagle’s Nest Café at FVCC, please email me at [email protected], and we’ll prepare them for you. Bon Appétit!
American, Mediterranean & asian cuisine!
Wine Wednesdays Lunch Monday - Fridays 11 - 3
D•inner Monday - Saturday 4 - 10pm • Sundays 4 - 9pm
f 139 1st Avenue West • Kalispell • 755-4441 www.406barandgrill.com • Formerly North Bay Grille
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Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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