Page 38 - Flathead Beacon // 6.11.14

38 | JUNE 11, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Howard Karp
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THURSDAY Fillet of Beef Grilled in Cofee 1

Beans with a Velvet Chili Sauce
FEST
F RST
UR FIR
IRING UP THE GRILL OFFERS
PREPARING THE VELVET CHILI SAUCE
YORDEan easy way to entertain during Heat olive oil in a heavy-bottom
ER O
ANN/14
your summer get-togethers with sauté pan (to prevent burning). Sauté
Bires 8/15out-of-town guests. Creating a dinner garlic, onions and ancho chili for 3 min-
upon. expthat can be cooked entirely on the grill utes. Add tomato paste to the vegetables
h this comakes for an easy and successful meal – and cook an additional 3 minutes. Add
witno kitchen cleanups, and the end result espresso cofee and deglaze the pan.
WE is lavorful, fresh foods. For instance, Simmer for 4 minutes.
try grilling farmers
Add red pep-
WE’RE
market vegetables pers, chicken stock,
and potatoes as an chili powder, and
addition to your cocoa powder. Add
PRINT
main protein dish.
salt and pepper to
When I was en-
taste. Allow to sim-
MOVING
tertaining, I want-
mer for 30 minutes.
ed to stretch my
Place the mix-
imagination when
ture in a blender and

preparing tender-
blend for 3-4 min- S
loin of beef on the
utes until smooth.
grill. My research
While blending the
GREAT NEW led me to this recipe
last minute, add
that combines cof-
the demi-glace and
fee beans and meat. I used tenderloin, butter one tablespoon at a time to inish
LOCATION. but any cut of meat will work, including your velvet textured sauce.
R
SAME steaks and roasts.
Serves: 8 to 10
GRILLING THE TENDERLOINS
Remember to ofset your grill heat
AMAZING INGREDIENTS:
(the meat should not be cooked direct-
3 tbsp. olive oil
ly over the ire – this will prevent over
FESTIVAL! 2 tbsp. roasted garlic
browning which could make the cofee
1 cup diced onion
bitter).
E
Coat the ilets with grape seed oil
Thursday!Fest
4 oz. ancho chili, chopped
3 oz. tomato paste
and coat in cofee grounds. Place ilets
Begins
1 cup of espresso cofee
on grill and cook 4 minutes on each side.
3/4 cup roasted red peppers
(For medium rare, the internal tempera-
JUNE 26TH
1 cup chicken stock
ture should be around 132 degrees.)
N
2 tbsp. chili powder
When you have reached the desired
Join us on:
4 tbsp. high-quality cocoa powder
internal temperature, place on a wired
1 1/2 cups of veal demi-glace
rack and let the ilet rest for 3-4 minutes.
2ND AVE EAST
4 tbsp. unsalted butter, cold and diced
Salt and pepper, to taste
PLATING
between 1st and 2nd 6 tbsp. grape seed oil
Place ilet on the plate and cover in
3 tbsp. butter
sauce; or, cut the ilet in half irst, sauce N
Streets East in front 8 to 10 center cuts of ilet mignon
the plate, and display two pieces of ilet
of The Museum at 2 cups dark cofee beans, inely ground
to show the medium rare inside.

Central School.

Live music, food, vendors, arts
Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley A
and crafts and a beer and Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
wine garden.

B

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