Beef Espresso Food

SMOKY ESPRESSO STEAK

Steps:

• Preheat broiler. Mix first 7 ingredients; rub over both sides of steak. Place steak on a broiler pan; let stand 10 minutes., Broil steak 3-4 in. from heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing.

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.

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.

COFFEE-ROASTED FILLET OF BEEF

Steps:

• Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
• Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
• Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
• Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
• In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
• Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

ESPRESSO STEAK RUB

Steps:

• Mix all ingredients until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 6 months.

BRAISED BEEF IN ESPRESSO

Steps:

• In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
• In a big skillet over med-high heat, warm 1 ½ tablespoons oil until very hot.
• Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
• Repeat with the remaining oil and beef.
• Add the onions to the skillet; cook/stir 5minutes, until softened.
• Transfer to the cooker and add the carrots, potatoes, and turnips.
• Add the coffee and thyme to the cooker.
• Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
• Pour into the cooker and stir.
• Cover and cook on LOW for 7-8 hours, until the meat is tender.
• Taste for salt/pepper, add to if needed; serve.