Cocoa & Coffee Crusted Beef Filet

ULTIMATE HOLIDAY BEEF

FOOD FOR THOUGHT: The holiday feast each year often revolves around beef. Although roast beast is a tradition, this year we will go for the most tender quick cooking cut, the tenderloin also known as the filet. Today we will explore rich, dark spices that will elevate the delicious but simple beef flavor to a new spice sensation.

SELECT YOUR BEEF: Tenderloin is the tenderest cut of beef as it is a muscle that really doesn’t have much activity. There are various grades though that each have unique flavor and tenderness characteristics. Select the grade that fits your palate and budget as follows:

Choice-Non Breed Specific – Tender, softer with good milder beef flavor.

Breed Matters – Angus has been bred for consistent flavor and tenderness. The tenderloin is already “tender” so each breed has different but pleasant characteristics.

Certified Angus Beef – Top Choice about 20% more expensive, a little more tender, good texture and good beef flavor. This certification yields consistent size and quality.

Prime – About 20% more expensive than CAB, slightly more tender, generally good texture and good beef flavor. Prime is a USDA standard with some variance between producers and breeds.

Certified Angus Prime – Top Prime Angus Beef, about 30% more expensive than Prime. Very Tender, with best texture and great beef flavor. This is clearly the best, consistent Angus Beef in the market.

Wagyu – Originally a Japanese draft cow, it has the unique quality to be able to deposit Omega rich marbling throughout its muscles, including the tenderloin. Wagyu heritage cuts usually grade above USDA prime because of advanced marbling.

“American Wagyu” (also called F1)which is a Wagyu father and an Angus mother that has increased Wagyu-like marbling with larger Angus muscle sizes, at a more affordable pricing.

“Full-blood” Wagyu of the same breed parents typically has intense rich marbling, small muscles and a big price.

SELECT YOUR SPICES: The spices for the dish are important as well for rich flavor and beneficial nutrients.

Cocoa – A Breakfast Cocoa or one with 20% fat is one of the richest in flavor. I prefer “natural” cocoa compared to “Dutch process” which has been treated with alkaline for a milder flavor and little beneficial polyphenols.

Espresso – I prefer a finely ground espresso coffee that is not bitter to balance the cocoa. Try the brewed espresso to identify its taste characteristics before you select the ground espresso for this dish. I like Illy Espresso blends over Starbucks, which for me is a little on the bitter side from darker roasting

Chiles – Select sweet smoked paprika or rich warm not to hot chile to balance the other flavors in the dish. Chiles are rich in beneficial polyphenols as well.

CHOOSE YOUR CUT: The size of the tenderloin ultimately yields the size of the steak. If you prefer your meat cooked rare, medium rare or medium select thick, smaller diameter steaks. For more well done select larger diameter thinner steaks.

TRICKS OF THE TRADE: Tenderloins do not have a lot of fat or moisture so your cooking technique should preserve it. Start with high heat to sear for all the degrees of doneness, but if you prefer medium or more cooked turn the temperature down to penetrate and finish cooking.

TRY YOUR TECHNIQUE: Celebrate your holidays with the best cut of beef with this outrageous spice crust.

COCOA & COFFEE CRUSTED FILET OF BEEF

Makes 4 servings of about 15 grams of carbohydrate,

36 gram of protein and 3 grams of fiber each

Prep Time about 30 minutes and

Cook Time about 15 minutes depending on your desired degree of doneness

SPICE BLEND

2. tablespoons natural cocoa powder (C=10g)(P=4g)(F=2g)

2. tablespoons ground espresso coffee (C=1.6g)(P=.2g)(F=3g)

1. tablespoon ground New Mexican chiles or Smoked Paparika (C=1.2g)(P=.3g)(F=.7g)

1. tablespoon Sea Salt (C=0g)

1. tablespoon freshly ground black Tellicherry pepper (C=5.1g)(P=.9g)(F=2.1g)

STEAKS

4. filets of Tenderloin of Beef, about 8 ounces each trimmed (C=0g)(P=128g)(F=0g)

olive oil(C=0g)

SAUCE

1. bottle full bodied red wine, preferably Cabernet Sauvignon or Syrah (C=10g)(P=1.2g)

2. tablespoons Honey or Allulose Sugar (C=0g)

FIVE ONION TART

2. large cloves garlic sliced paper thin (C=5g)

½. cup shallots, peeled and julienne (C=6.8g)(P=1.2g)(F=4g)

1. Vidalia onion, peeled and julienne (C=7g)(P=1g)(F=3g)

1. leek, white part only, cut in half and rinced (C=7.4g)(P=.8g)(F=.9g)

1/2. cup snipped fresh chives (C=.8g)

1/2. cup finely grated Parmesan cheese (C=4g)(P=8g)(F=0g)

GARNISHES

1 cup wild mushrooms such as Chanterelles or Royal Trumpets

(C=2.3g)(P=1.3g)(F=1.3g)

sprigs of micro herbs for garnish

2 cups potato julienne cooked crisp (optional)(C=6g)

2. tablespoons rosemary oil (C=0g)

Preheat your grill or broiler.

In a small bowl combine the seasoning spices.

In a medium saucepan combine the red wine and the honey/Allulose sugar, bringing to a boil over high heat. Cook until reduced to thickened to coat the back of a spoon, about 15 minutes. Reserve at room temperature.

Meanwhile, in a non stick skillet over medium heat combine 2 tablespoons Olive oil with the garlic and shallots, cooking until they are opaque are tender, about 8 minutes. Remove to a bowl and keep warm. Return the skillet to the fire and increase the heat to medium high. Add 2 tablespoons of Olive oil, the onion and the leek cooking until tender and browned about 10 minutes. Transfer to join the garlic and shallots. Add the chives and Parmesan. Season generously with salt and pepper. Form into 4 round tarts and keep warm.

To Cook the steaks: Rub the surfaces of the steaks with a little oil. Place the steaks on the grill cooking until well seared, about 6 minutes. Turn over and continue cooking to your desired degree of doneness, usually around 6 minutes for medium rare, depending on the heat of your grill and thickness of your steak. Remove the steaks from the grill.

Brush the steaks with the red wine sauce and roll all surfaces with the cocoa-coffee spice blend. Return the steaks to the grill just to toast the spices for 1 or 2 minutes. While the steaks are cooking, in a medium non stick pan sauté the mushrooms in a few drops of Olive oil until al dente, tender but still slightly firm to the bite. Season with salt and pepper. Keep warm.

To Serve: Position the Five Onion Tart in the center of your plate. Position the mushrooms and herbs around the tart. Place the steak atop the tart. Drizzle the steak with the red wine sauce and top with the cripsy potatoes. Drizzle the rosemary oil around the plate and serve.

COOKING NOTE I: (C=0g)(P=0g)(F=0g)indicates the total carbohydrates, total protein & total fiber in grams for the ingredient listed.