Chef Marcus Strietzel from The Adolphus Hotel makes a Valentine's Day special -- coffee crusted beef tenderloin with green onion, cheddar and farro risotto.
2T kosher salt
1T of each of the following mixed well: Finely ground coffee, brown sugar, chili powder, cumin, paprika, garlic powder
Ground black pepper
Place all ingredients in a small mixing bowl and add everything into bowl and mix well.
2 6oz tenderloin of beef
Generous sprinkling of coffee crust (recipe below)
Take beef out of refrigerator and bring up to room temp. This will promote even cooking and help shorten cooking time. 1 hour before start of meal.
Lightly oil the beef coating on all sides. This will help the crust adhere to the meat. Liberally sprinkle the beef on all sides with the coffee crust and set aside. Heat skillet till very hot, add 2 Tbs grapeseed oil to pan and wait till it just starts to smoke. Gently place tenderloin in the skillet and do a hard sear. About 2 minutes per side and the edges as well. Place meat on sheet pan and place in preheated 425 oven for approximately 8-10 min or until internal temperature is 135 for medium rare. Pull out of oven and let rest.
1 cup cooked farro
¼ cup sliced green onions
¼ cup fine grated cheddar cheese
1 cup cream
2 T butter
As needed, grapeseed oil
Precook the farro according to the instructions till the farro is al dente. I use a vegetable stock to give it more flavor. It takes about 25 minutes to cook and can and should be done ahead of time. After you strain the farro just add a little oil to it and toss then cool. This will prevent sticking. After it is cool it can be wrapped and used within a few days.
Warm up skillet and add 1 Tbs grapeseed oil and warm. Add pancetta and cook over medium heat till crisp. Add cream and bring to a boil. Add Farro and mix all the ingredients together till smooth.
Fold in green onion and cheddar and mix until smooth and creamy, like a good macaroni and cheese. Adjust seasoning with salt and pepper.
1 cup cabernet sauce
1 cube bitter sweet chocolate
Heat up one to two cups of cabernet sauce and when warm gently whisk in chocolate until melted and smooth.