Houston Restaurants & Food

Source: Chef/Partner Robert Del Grande of Cafe Annie

You now have the opportunity to cook a famous dish for your perfect Valentine. Houston chef Robert Del Grande from Cafe Annie invented a dish that has been copied by chefs all over the world. It is even taught in cooking schools!

Watch Chef/Partner Robert Del Grande shows Houston restaurant journalist Cleverley Stone how to make his iconic dish that puts his doctorate in biochemistry to good use when he combines coffee with beef to create a unique flavor sensation.

Coffee Roasted Tenderloin of Beef

Ingredients (for 4 persons)

• Tenderloin of Beef
• 2 lb tenderloin of beef
• 2 tbsp virgin olive oil
• 1 ½ tsp coarse salt
• ½ tsp freshly ground black pepper
• 1 tbsp Ancho chile powder
• 4 tbsp very finely ground coffee beans
• 1 tbl cocoa powder
• Pinch ground cinnamon

Dark Roasted Mushroom Steak Sauce

• ½ each white onion: peeled & cut into four sections
• 4 each peeled garlic cloves
• 2 each Roma quartered tomatoes
• 4 ounces Portobello mushrooms with stems removed, cut into 1-inch squares
• 2 each thick sliced bacon, cut into small pieces
• 2 each Ancho chiles with stems and seeds removed, torn into small pieces
• 4 each prunes
• 4 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp brown sugar
• ½ cup water
• 1 tsp salt

Directions for the Tenderloin

1. Tie the tenderloin of beef with butcher twine at 1/2 inch intervals.
2. Rub the tenderloin with the olive oil.
3. Combine the salt, pepper, chile powder, ground coffee, cocoa powder and cinnamon and mix well.
4. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef.
5. Allow to marinate approximately 30 minutes.
6. Preheat an oven to 400F.
7. Place the tenderloin on a roasting rack in a roasting pan.
8. Roast the tenderloin for 10 minutes at 400F.
9. Immediately lower the heat to 250F.
10. After 20 minutes, check the internal temperature of the tenderloin (125F for medium rare or 135F for medium).
11. If farther cooking is necessary, return the tenderloin to the oven (still set at 250F) and slowly roast to the desired temperature.
12. Remove the filet from the oven.
13. Before carving, allow the tenderloin to rest, uncovered, in a warm place for about 15 minutes.

Dark Roasted Mushroom Steak Sauce

1. In an oven proof pan, combine the onion, garlic, tomatoes, mushrooms, bacon, Ancho chile and prunes.
2. Add the olive oil and lightly toss the ingredients.
3. Roast the ingredients in a 400F oven until the ingredients are well roasted & lightly charred – about 45 minutes.
4. Allow to cool to room temperature.
5. Transfer the ingredients with any juices for the pan to a blender.
6. Add the remaining ingredients and puree until smooth.
7. Refrigerate until needed.

Serving Suggestion

1. Remove the string from the tenderloin.
2. Carve into approximately ½ inch slices.
3. Arrange a slice of tenderloin on each dinner plate.
4. Top with the Dark Mushroom Sauce and drizzle with a little additional olive oil.

Suggested Accompaniment

Roasted potatoes or Broiled Asparagus