TASTE OF TOWN: Catering By Les

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


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.



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

kosher salt

cracked black pepper

truffle oil

chopped parsley


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.



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.



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!


Wine Pairing

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



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