Coffee-Chocolate Crusted Tenderloin Steak with Roasted Onion & Chile Purée

 

Sometimes a celebration calls for a big, impressive roast of beef, and what better way celebrate the holidays than with beef tenderloin? Indian Ridge PA Proud Angus Beef is raised on family farms in Lancaster county, PA. The cattle program must meet guidelines that require a grade to the highest level of USDA Choice marbling and where all cattle are fed vegetarian diets. This Coffee- Chocolate Crusted Beef Tenderloin Steak is a perfect addition to a holiday menu and can be ordered through our Maines Just In Time (JIT) Program.

Coffee-Chocolate Crusted Tenderloin Steak with Roasted Onion & Chile Purée
Coffee-Chocolate Crusted Tenderloin Steak with Roasted Onion & Chile Purée with a Beet & Radish Salad
Servings
4
Servings
4
Coffee-Chocolate Crusted Tenderloin Steak with Roasted Onion & Chile Purée
Coffee-Chocolate Crusted Tenderloin Steak with Roasted Onion & Chile Purée with a Beet & Radish Salad
Servings
4
Servings
4
Ingredients
Coffee-Chocolate Crust
Roasted Onion & Chile Purée
Beet & Radish Salad
For Serving
Servings:
Units:
Instructions
Coffee-Chocolate Crust
  1. Stir all ingredients in a bowl to form a smooth, thick paste. Refrigerate in an airtight container up to 6 days. Makes about ¼ cup.
Roasted Onion & Chile Purée
  1. Toast guajillo pepper and peppercorns in a sauté pan over medium-low heat until fragrant, about 3 minutes, stirring occasionally; grind in spice grinder. Rub onion with oil; roast at 375°F until very tender and lightly caramelized, about 55 minutes. Remove onion skin; pulse in a blender until almost smooth. Add cream, butter, vinegar, salt and ground chile pepper mixture; purée. Cool; refrigerate in an airtight container up to 5 days. Makes about 2 cups.
Beet & Radish Salad
  1. Toss radish, beet and salt in a bowl; let stand 5 minutes then rinse with cold water. Drain and toss with onion and orange juice in a bowl; refrigerate in an airtight container up to 2 days. Makes about 1⅓ cups.
For Serving
  1. Heat 1 teaspoon each oil and butter in an oven-safe sauté pan over medium-high heat. Add steak and sear on all sides, about 6 minutes; top with 1 tablespoon Coffee-Chocolate Crust and transfer skillet to the oven. Roast steak at 450°F until internal temperature reaches 10°F below final desired temperature (125°F for rare), about 5 minutes; transfer to a cutting board, tent with foil and let stand 5 minutes. Heat ½ cup Roasted Onion & Chile Purée in a sauté pan over medium heat until reduced by ½, about 5 minutes, stirring occasionally. Toss ⅓ cup Beet & Radish Salad and 2 tablespoons cilantro in a bowl. Slice steak against the grain; serve over Roasted Onion & Chile Purée and Beet & Radish Salad.