how2heroes » Coffee-Rubbed Beef Tenderloin Skewers w/ Red Onion Mustard & Garlic Cream

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Ingredients

Skewers

2 tbsp freshly ground dark roast coffee
1 tsp ground coriander
1 pound beef tenderloin tips
1 tbsp olive oil
salt & pepper for seasoning
four 6" bamboo skewers, soaked in water 1 hour

Garlic Cream

1 cup peeled whole garlic cloves
water for blanching
2 cups heavy cream
salt & pepper for seasoning

Red Onion Mustard

1 medium red onion, small dice
2 tbsp olive oil
2 sprigs fresh thyme, divided
2 tbsp brown sugar
1 cup whole grain mustard

Special Equipment

6" bamboo skewers
coffee grinder
blender or food processor

How-to

For Skewers

Soak bamboo skewers in water for 1 hour
Blend the coffee and spices together
Toss beef tips in oil, then sprinkle the coffee mixture over the beef tips
Skewer the beef onto the soaked bamboo skewers and marinate for a minimum of 2 hours or overnight (for best results)
Grill 2-3 minutes per side for recommended rare to medium-rare doneness

For Mustard

Sweat the onion in the olive oil with 1 thyme sprig over medium-high heat until it is soft and beginning to brown, about 5 minutes
Remove the thyme and stir in brown sugar. Allow this mixture to cool 5-10 minutes
Stir in mustard. You will have more than you need (save the leftovers for a fabulous sandwich). Will keep in refrigerator up to 2 weeks

Garlic Cream

Place garlic in small sauté pan. Cover with water and bring to a boil
When at a boil, remove from heat and drain
Place back in sauté pan, and repeat process twice more
After draining for third time, add the cream to the garlic cloves
Bring to a simmer over a low flame then reduce heat and allow to steep 15 minutes
Season with salt and pepper, allow to cool
Puree until smooth in blender or food processor

Serving Suggestion

Plate grilled meat with garlic cream and a dollop of red onion mustard

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Todd Sweet

Prior to his arrival at the Portsmouth Brewery in the fall of 2009, Chef Sweet served as chef at the Shaker Table at the Canterbury Shaker Village where he researched and developed dishes following the Shaker style and spirit of cooking. He was also the primary instructor at the Shaker Table School of Cookery. Previously, he was a full-time faculty member at the McIntosh Atlantic Culinary Academy where he was the lead instructor in American Regional Cuisine. Chef Sweet is an ACF-Certified Executive Chef. Having worked in professional kitchens since age 12, he received his formal education at the Culinary Institute of America. His work has taken him around the world, including Paris, Vienna and even on a 5-star cruise ship across the Pacific.

His interest in traditional regional American foods, as well as in seasonal products gathered from local farms, not to mention beer, make him a terrific match for the Portsmouth Brewery.