Filet of Beef Grilled in Coffee Beans With a Velvet Chili Sauce

By CHEFF HOWARD KARP for the Flathead Beacon

Firing up the grill offers an easy way to entertain during your summer get-togethers with out-of-town guests. Creating a dinner that can be cooked entirely on the grill makes for an easy and successful meal – no kitchen cleanups, and the end result is flavorful, fresh foods. For instance, try grilling farmers market vegetables and potatoes as an addition to your main protein dish.

When I was entertaining during a recent summer, I wanted to stretch my imagination when preparing tenderloin of beef on the grill. My research led me to this recipe that combines coffee beans and meat. I used tenderloin, but any cut of meat will work, including steaks and roasts.

Serves: 8 to 10

2015-06-09_0728

Filet of Beef Grilled in Coffee Beans with a Velvet Chili Sauce. Photo Courtesy of the FlatheadBeacon

Ingredients:

3 tbsp. olive oil

2 tbsp. roasted garlic

1 cup diced onion

4 oz. ancho chili, chopped

3 oz. tomato paste

1 cup of espresso coffee

3/4 cup roasted red peppers

1 cup chicken stock

2 tbsp. chili powder

4 tbsp. high-quality cocoa powder

1 1/2 cups of veal demi-glace

4 tbsp. unsalted butter, cold and diced

Salt and pepper, to taste

6 tbsp. grape seed oil

3 tbsp. butter

8 to 10 center cuts of filet mignon

2 cups dark coffee beans, finely ground

Preparing the Velvet Chili Sauce

Heat olive oil in a heavy-bottom sauté pan (to prevent burning). Sauté garlic, onions and ancho chili for 3 minutes. Add tomato paste to the vegetables and cook an additional 3 minutes. Add espresso coffee and deglaze the pan. Simmer for 4 minutes.

Add red peppers, chicken stock, chili powder, and cocoa powder. Add salt and pepper to taste. Allow to simmer for 30 minutes.

Place the mixture in a blender and blend for 3-4 minutes until smooth. While blending the last minute, add the demi-glace and butter one tablespoon at a time to finish your velvet textured sauce.

Grilling the Tenderloins

Remember to offset your grill heat (the meat should not be cooked directly over the fire – this will prevent over browning which could make the coffee bitter).

Coat the filets with grape seed oil and coat in coffee grounds. Place filets on grill and cook 4 minutes on each side. (For medium rare, the internal temperature should be around 132 degrees.)

When you have reached the desired internal temperature, place on a wired rack and let the filet rest for 3-4 minutes.

Plating

Place filet on the plate and cover in sauce; or, cut the filet in half first, sauce the plate, and display 2 pieces of filet to show the medium rare inside.