Catering By Les – Coffee and Cinnamon Rubbed Beef Tenderloin over Crostini Topped with a Portobello Mushroom Confetti and Oven Crisp Mushrooms
Battle of the Chefs award winner
Yield: 50 bite-sized portions
FOR THE BEEF TENDERLOIN:
7 pound average beef tenderloin
1 cup fine ground coffee
2 tbsp. cinnamon
guajillo, ancho and Chile de arbol chilies
hint of cumin, fresh garlic and kosher salt
6 tbsp. olive oil
Pulverize these ingredients in a food processor beginning with the dry items, then adding the remainder with a bit of oil to make a thick paste. Rub the cleaned filet and refrigerate for 24 hours. With a clean towel, clean paste off the filet, sear in a pan on all sides with olive oil. Finish cooking in the oven to rare.
I normally cut the filet in half due to different cooking temperature. The butt end will take longer than the tail end to cook.
FOR THE PORTOBELLO CONFETTI:
2 lbs. Portobello mushrooms
1 red pepper
1 yellow pepper
½ green bell pepper
2 large shallots
4 large cloves of garlic, minced
1 cup Chardonnay
cracked black pepper
Clean Portobello mushrooms; set ½ pound aside for drying. Remove gills and take skin off, then small dice (brunoise). To this you will add red, yellow and green bell peppers, shallots (brunoise) and garlic. Sauté until lightly browned. Add Chardonnay (I find the red wines would not balance). Reduce, season with kosher salt, fresh cracked Black Pepper and finish with truffle oil and chopped parsley.
FOR THE OVEN CRISP MUSHROOMS:
½ cup Portobello mushrooms (separated from Portobello confetti)
Thinly slice Portobello mushrooms; place on a sheet pan; place in oven with the door slightly open for approximately three days or until mushrooms dry crisp.
TO ASSEMBLE CROSTINI
Place a Crostini on a bed of baby spinach laced with balsamic vinaigrette; slice the filet to size; top with confetti and oven crisp mushrooms. Enjoy!
Stratton Lummis, “The Riddler,” Napa Valley Calif., $24.99. Sporting a boldness usually reserved for Cabernets, this blend of 5 varietals is balanced, velvety and full of dark dusty fruit reminiscent of the explosive, expensive blends of California’s yesteryears. The interplay of acidity, violets and a slightly smoky texture will tantalize the palate when married to this tenderloin. This recipe calls for a Chardonnay; try one by the same wine maker. (Crisp, clean, slight minerals, long finish, touch of green apples.) Nora Adler, WineAfterDark@aol.com