Coffee - Then Coffee!
Coffee has incredible powers. It has the ability to jump start our day and spark amazing conversations with people - and also to get us out of our mental morning fog from the deep sleep we just arose from hours (or in some cases, seconds) prior to our first cup of Joe.
Think outside of the cup now - and get more creative with coffee than previously imaginable! Grind your favorite beans, and rub them generously on your favorite cut of Certified Piedmontese beef!
Follow these simple steps, and you will have created a meal that any coffee enthusiast will absolutely love (and more than likely DEMAND the recipe from you!)
4 (6-ounce) Certified Piedmontese filet mignon steaks
1 cup ground high-quality coffee
4 tablespoons grape seed oil
2 tablespoons butter
Preheat oven to 350°F.
In a stainless steel sauté pan, heat oil and butter over medium heat. Coat steaks well with ground coffee. Sear steaks over medium heat until a light brown crust forms, about 2 to 3 minutes per side being careful not to brown too much as the coffee will become bitter. Transfer to oven to finish until desired doneness. Let the steaks rest 1 to 2 minutes, then serve on a plate with Velvet
Chili Sauce (recipe follows) alongside rice and beans (optional).
Velvet Chili Sauce
2 tablespoons olive oil
1 tablespoon roasted garlic puree
½ cup small diced onion
3 ounces chopped ancho chilies
1 ounce tomato paste
½ cup strong coffee
½ cup toasted red peppers
½ cup chicken broth
1 tablespoon chile spice
2 tablespoons cocoa powder
½ cupveal demi-glace
2 tablespoons cold butter, diced
Heat oil and sauté garlic, onions, and the chiles for a few minutes. Add garlic puree and tomato paste and cook for 1 to 2 minutes. Add coffee to deglaze the pan and simmer for 2 to 3 minutes longer. Add peppers, broth, spices, and cocoa. Simmer for 30 to 45 minutes. Transfer to a blender or food processor and blend until smooth. Fold in hot demi-glace, then add butter. Adjust seasoning if needed.