Coffee & Chocolate Crusted Tenderloin with Juniper Berry Merlot Sauce

Items Needed:
• 1 beef tenderloin trimmed and denuded
• 3 Tbsp. vegetable oil
• ½ cup finely ground coffee beans
• ¼ cup Hershey’s Cocoa
• 1 Tbsp. paprika
• 1 Tbsp. ground cloves
• ½ Tbsp. brown sugar
• ½ Tbsp. ground cumin
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 2 Tbsp. kosher salt
• 1 Tbsp. cracked black pepper

Items Needed for the Sauce:
• 2 Tbsp. shallots, chopped
• 2 Tbsp. olive oil
• ½ cup Merlot wine
• ½ cup beef broth
• Drippings from the roast
• 1 Tbsp. of the rub (from other side)
• 4 Juniper berries (available in the dry spice aisle)
• 1 Tbsp. heavy cream

Directions:

In a small bowl, combine the dry ingredients to make a rub. Save 1 Tbsp. of this rub to flavor the sauce.  Coat the tenderloin with oil, then evenly and generously cover it with the rub.  Marinade it for a few hours or overnight.  Preheat oven to 450°F.

Place the tenderloin on a rack, in a roasting pan and roast for 10 minutes.  Reduce temperature to 225°F and continue roasting until desired doneness. With thermometer inserted in the thickest part, should read: 120°F for rare, 130°F for medium, 140° for well done).  Let rest for 15 minutes. Slice and serve with sauce.

Directions for the Sauce:

In skillet, sauté the shallots in olive oil.  Over high heat, deglaze the pan with wine.  Reduce the heat; add the beef broth and the drippings from the roast.  Add 1 Tbsp. of rub, the Juniper berries, reduce the sauce to desired consistency and check the seasoning.  Strain the sauce, if desired, and finish it off with the cream.  Serves 6 – 8

Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce

Items Needed for the Sauce:
• 1 Tbsp. extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 tsp. garlic, minced
• 1 jalape&ntild;o pepper, minced
• 1 ½ cups Merlot
• 1 Tbsp. dry onion soup mix (gluten-free)
• 3 oz bittersweet chocolate, coarsely chopped

Items Needed for the Steak:
• 4 New York strip steaks (1 inch thick)
• ¼ cup taco seasoning mix

Directions:

In a medium saucepan, heat oil over medium-high heat.  Add onion, garlic and jalapeno, sauté until soft, about 5 minutes.  Add Merlot to pan, (away from flame). Reduce wine by half over high heat.  Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.  Strain chocolate sauce if you desire a smooth consistency.  Keep warm on very low heat until ready to serve.

Preheat grill or broiler to high heat. Season steaks with taco seasoning, grill or broil to desired doneness.  Serve steaks with chocolate Merlot sauce.

Serves 4

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Tags: AJ's Fine Foods, steak