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

For Skewers

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

For Mustard

1. 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
2. Remove the thyme and stir in brown sugar.  Allow this mixture to cool 5-10 minutes
3. 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

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

Serving Suggestion

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