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Mathew J. Wagner

Brown Sugar & Coffee Cured Beef Tenderloin with Grilled Watermelon, Jicama-Orange Slaw, and Citrus Mole

Coffee Cured Beef (serves 6)

6ea 7oz tenderloin
2tbl ground coffee (preferably espresso beans)
2tbl light brown sugar
1tsp ground cumin
2tsp kosher salt
1tsp fresh ground white pepper
3oz vegetable oil
1tsp garlic powder

Procedure:

Combine all ingredients (not beef) and mix into a paste. Rub the mix all around the beef careful not to leave lumps and all worked in evenly. For the best result, I like to cure the beef for 24 hours.

Citrus Mole

2ea oranges, zest and juiced
2ea dry ancho peppers
2ea cloves
2oz clarified butter
3ea garlic clove
1ea red onion large slices intact
4oz red wine vinegar
1/2c sugar
3c orange juice
1tbs oregano, de-steamed, rough chopped
1/2c heavy cream 40%
2c veal stock reduction (demi-glace)
2tbs Mexican coco powder (or dark coco may be substituted)

Procedure:

  1. Grill garlic clove and onion slices until they are just black on the outside (not burnt but close)
  2. In a heavy gauge pot over medium heat with the clarified butter, sauté the orange zest, ancho peppers, cloves, grilled garlic and grilled onion. Cook for a few minutes and add the vinegar, cook another two to three minutes
  3. Add the orange juice, demi glace, oregano, sugar and coco powder, bring to a boil and then simmer for twenty minutes
  4. Pour the mixture into a blender. Purée the mixture very well, pass through a chinoise
  5. Take the puréed mixture and put it back over the medium heat and finish sauce with the cream. Add cream depending on how you like it (I like just a touch)

Grilled Watermelon

1ea small seedless red or yellow watermelon

Procedure:

  1. Clean and cut watermelon into 3 inch squares
  2. Wrap in a cloth to absorb the outside liquid, let stand for a few minutes in the cloth
  3. Then season with salt and white pepper
  4. Spray the watermelon with pan spray and quickly make your grill marks (one side only) and set aside

Jicama-Orange Slaw

3/4c Jicama, julienne strips
2ea oranges, segmented and squeeze the left over oranges and strain the juice
1/4c micro cilantro
1tsp chopped chive
1ea red onion, fine julienne
1oz vegetable oil
to taste salt and white pepper

Procedure:

Combine all and lightly toss. This should be made last minute so that the Licama stays crunchy and the coriander does not wilt.

Put it all together:

In a large sauté pan with 2oz vegetable oil or clarified butter, sear both sides of the beef on medium high heat for about 2 minutes. Place on a baking sheet in a pre heated oven at 375 degrees for approximately 8-9 minutes until temperature of 112 degrees internally is reached. Make sure to turn the beef over after 5 minutes of cooking. This will prevent one side from being over seared. Remove the beef and let rest while you assemble the rest of the plate. Heat up your six plates and lay on the counter. Place the watermelon in the center of the plate and put the beef on top of the watermelon. Take the slaw and spin in your hand (not too tight) to make a slightly tight bundle and arrange on top of the beef. Finish with the sauce by drizzling it around the beef.