Coffee-Rubbed Beef Tenderloin Skewers w/ Red Onion Mustard & Garlic Cream
Ingredients
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
How-to
For Skewers
- Soak bamboo skewers in water for 1 hour
- Blend the coffee and spices together
- Toss beef tips in oil, then sprinkle the coffee mixture over the beef tips
- Skewer the beef onto the soaked bamboo skewers and marinate for a minimum of 2 hours or overnight (for best results)
- Grill 2-3 minutes per side for recommended rare to medium-rare doneness
For Mustard
- 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
- Remove the thyme and stir in brown sugar. Allow this mixture to cool 5-10 minutes
- 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
- Place garlic in small sauté pan. Cover with water and bring to a boil
- When at a boil, remove from heat and drain
- Place back in sauté pan, and repeat process twice more
- After draining for third time, add the cream to the garlic cloves
- Bring to a simmer over a low flame then reduce heat and allow to steep 15 minutes
- Season with salt and pepper, allow to cool
- Puree until smooth in blender or food processor
Serving Suggestion
- Plate grilled meat with garlic cream and a dollop of red onion mustard