Beef Espresso Recipes

ESPRESSO BLACKENED BEEF TENDERLOIN

Steps:

• Season beef with salt and pepper. Dip the top and bottom of the beef into the coffee beans. Place the beef, espresso-crusted end down, in super-hot, ovenproof cast iron pan. Sear all sides of the beef, saving the other espresso-crusted side for last. Place the un-seared side down in the pan and move into a 500-degree oven. Cook until desired temperature, 2 minutes being rare and 8 being well done (times will vary). Allow meat rest for a few minutes after cooking, as it allows the juices to spread out from the center where they've contracted during the cooking process.

ESPRESSO BEEF TENDERLOIN FILET WITH TAWNY PORT SAUCE

Steps:

• 1. To make the rub, mix all ingredients in a mixing bowl. Set aside. Preheat oven to 400. Coat each filet generously with the rub. Preheat an ovenproof saute pan over medium high heat. Add olive oil to pan. Put both filets in pan and sear on one side for about 4 minutes. Turn filets over and transfer pan to oven for about 6 to 8 minutes for medium rare. Add 1 1/2 minutes of cooking time for each degree of doneness. Remove filets from oven and put on plate. Let rest while making sauce. To make sauce, return pan to stovetop over medium high heat. Add port to pan and simmer for about 3 minutes or until reduced by half. Add thyme, garlic, stock, butter and salt and pepper to taste. Reduce heat to medium low so that the sauce simmers. Put cornstarch and water in a bowl. Stir to mix. If sauce is not as thick as you would like, add a teaspoon of the cornstarch mixture and stir for 10 seconds. Repeat until desired consistency is achieved. Slice filets across grain into three equal pieces. Overlap slices on each plate and top with sauce. Makes 2 servings. This dish goes well with a full bodied red wine. Cooking the Costco way

BEEF ESPRESSO

Steps:

• Preheat oven to 300°F.
• In a large, lidded, oven-safe stockpot, over low heat, melt the butter. Add the corn oil and stir to mix.
• Add sliced onions, and cook for 30 minutes, stirring to avoid burning as necessary. While onions are cooking, rub the salt and pepper over the roast.
• Remove onions to a bowl. Turn heat to medium, brown roast in the stockpot, turning about every five minutes to brown all sides.
• Add wine, cook for five minutes.
• Stir sugars into coffee, add to stockpot. Return onions to stockpot.
• Cover stockpot, place in oven for 4 hours.
• Let sit for 10-15 minutes before slicing. Serve with the sauce and onions.