Focus Magazine of SWFL Swimsuit Heat Wave | Page 177

Beef Tenderloin with Balsamic-Coffee Sauce
Yield: 4 servings.

Serving size: 3.5 oz beef, 1/3 cup mush room
mixture and 1 Tbsp sauce.

Instructions:

3/4 tsp coarsely ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 beef tenderloin steaks (5 oz each), about 1-inch thick
2 Tbsp canola oil, divided
4 large shallots, peeled and finely chopped
6 oz sliced portabella mushrooms
3/4 cup strong coffee
1/4 cup balsamic vinegar

1. Preheat oven to 200 °F.
2. In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp salt. Sprinkle both sides of
steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.
3. In large, nonstick skillet, heat 1 Tbsp canola oil over medium-high heat. Cook steaks 4 minutes, turn and
cook 2-4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep
warm.
4. Add remaining 1 Tbsp canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add
mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stirfry. Spoon equal amounts over beef and return to oven to keep warm.
5. To skillet, add coffee, vinegar and remaining 1/4 tsp salt. Bring to a boil over medium-high heat, continue
to boil 4 or so minutes or until reduced to 1/4 cup. Spoon over all and top with additional coarsely ground
black pepper, if desired.
FOCUS of SWFL 2014 177