Recipe: Coffee Crust Beef Tenderloin with Smokey Mexican Cowboy Beans

Recipe by Chef Todd DiCillo, of Zocalo Mexican Grill & Tequileria

Coffee Crust Seasoning:

• 8 Tbsp Coffee Grounds
• 2 Tbsp Cocoa Powder
• 1 Tsp Cinnamon
• 2 Tsp Kosher Salt
• 2 Tsp Ground Black Pepper

 

1. In a clean bowl blend all dry ingredients together.

 
*If properly stored, will last up to 2 months.
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Smokey Chipotle Au Jus:

• 32 Oz Beef Stock
• 2 Oz Canned Chipotle

 

1. Warm up the beef stock.
2. When stock his heated up, place into a blender and add the 2 oz of Canned Chipotles, and puree for 30 seconds.
3. Place back into sauce pan and let simmer over low heat for 5 minutes.

 
*At this point, can be refrigerated for 5 days or frozen for up to 3 months.
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Coffee Crust Beef Tenderloin with Smokey Mexican Cowboy Beans:

• 16 OZ Beef Tenderloin — Cut into 8 medallions
• As needed Coffee Crust — For dredging
• 2 Oz Red Onion — Sliced
• 1 Oz Oil — Blended
• 3 Oz Tequila
• 3 Oz Coffee
• 3 Oz Chipotle Au Jus
• 10 Oz Pinto Beans — Cooked and drained
• As needed Salt and Black Pepper
• 3 Oz Coffee

 

1. Season the beef Medallions with the Salt and Pepper.
2. Dredged through the Coffee Crust Seasoning, place to the side.
3. Over Medium Heat, place a skillet over the flame and add the oil.
4. Once the oil is heated, place in the sliced red onions and seasoned and crusted beef medallions.
5. Cook for 2 minutes.
6. After the two minutes, flip over the beef medallions, turn off the heat and add the tequila, Watch out — the tequila might catch the fire!!!
7. Slow turn the heat back to a medium heat and immediately add the coffee and Chipolte Au Jus.
8. Reduce heat down and simmer for 5 minutes.
9. At this point the dish is done. Enjoy with your favorite sides!