Coffee Crusted Texas Beef Tenderloin
With Jalapeno Red-Eye Gravy and Goat Cheese Crema
Ode to Chef Conlan, recently retired Executive Chef of Lake Austin Spa Resort
Serves 4
INGREDIENTS
2 oz. Pure Luck Dairy chevre, softened
2 oz. Mexican crema
4 4-oz. all natural beef tenderloin steaks, trimmed of all visible fat
½ cup ground coffee beans
¼ tsp. garlic powder
½ tsp. black pepper
½ tsp. salt
1 tsp. canola oil
Non stick pan spray
1 cup brewed coffee
1 cup beef stock
¼ cup jalapeno jelly
1 tbs. brown sugar
1 tbs. lemon juice
2 tsp. cornstarch, dissolved in a little additional coffee
PREPARATION
Whisk the chevre and crema together. Hold, chilled, in a tipped squeeze bottle.
Combine the ground coffee beans and seasonings. Dredge the steaks in this mix, then spray them lightly with non stick spray, before searing one side in a hot cast iron skillet with the oil. Turn the steaks over and finish to desired doneness in a 450-degree oven.
Set the steaks aside, covered, while you deglaze the hot skillet with the coffee and stock. Reduce the liquid to one cup. Add remaining ingredients and cook to sauce consistency. Add any juices accumulated with the meat. To serve, divide the sauce over the steaks, then drizzle with the crema.
