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TASTE OF THE TOWN Photos by SnapHappy Photos CATERING BY LES’S COFFEE & CINNAMON RUBBED BEEF TENDERLOIN SERVES: 50 BITE-SIZED PORTIONS Chef Les Oppenheim Executive Chef CATERING BY LES 305.669.5221 www.thebigdilldeli.com www.cateringbyles.com Battle of the Chefs Award Winner FOR THE BEEF TENDERLOIN: 7 pound average beef tenderloin 1 cup fine ground coffee 2 tbsp. cinnamon guajillo, ancho and Chile de arbol chilies hint of cumin, fresh garlic and kosher salt 6 tbsp. olive oil FOR THE PORTOBELLO CONFETTI: 2 lbs. Portobello mushrooms 1 red pepper 1 yellow pepper ½ green bell pepper 2 large shallots 4 large cloves of garlic, minced 1 cup Chardonnay kosher salt cracked black pepper truffle oil chopped parsley FOR THE OVEN CRISP MUSHROOMS: ½ cup Portobello mushrooms (separated from Portobello confetti) Pulverize ingredients in a food processor beginning with dry items; add remainder with a bit of oil for a thick paste. Rub the filet; refrigerate for 24 hours. Cut filet in half; wipe paste off the filet; sear on all sides with olive oil. Finish cooking in oven to rare. Clean mushrooms; set ½ pound aside for drying. Remove gills and take skin off, then dice. To this add red, yellow and green peppers, shallots, and garlic. Sauté until lightly browned. Add Chardonnay. Reduce, season with kosher salt and black pepper. Finish with truffle oil and chopped parsley. Thinly slice Portobello mushrooms; place on a sheet pan; place in oven with the door slightly open for approximately 3 days or until mushrooms dry crisp. Place Crostini on a bed of baby spinach laced with balsamic vinaigrette; slice the filet; top with confetti and crisp mushrooms. Stratton Lummis, “The Riddler,” Napa Valley Calif., $24.99. Sporting a boldness usually reserved for Cabernets, this blend of 5 varietals is balanced, velvety and full of dark dusty fruit reminiscent of the explosive, expensive blends of California’s yesteryears. The interplay of acidity, violets and a slightly smoky texture with a touch of green apple will tantalize the palate when married to this tenderloin. For more information contact Nora Adler at Wine AfterDark@aol.com 40 may/june 2014 southfloridaluxuryguide.com


SFLuxury_MayJune_2014
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