Coffee-Glazed Tenderloin with Ancho-Chocolate Mole and Crispy Shallots
1/4 cup organic honey 2 T balsamic vinegar Pinch of sea salt 1 tsp of ground illy coffee.
1 quart organic beef stock 5 T ancho chile puree 3 ounces 90% cocoa organic dark chocolate 3 T raisins 2 T almond butter (ground, organic and raw) 1 T molasses 1/2 ounce butter to finish sauce Pinch of black pepper and sea salt
1. Place all ingredients in a heavy-bottomed saucepan set over medium heat. 2. Reduce until sauce has thickened and measures about 1 and 3/4 cup. 3. Carefully pour hot sauce into food processor or blender and puree until smooth. 4. Pour sauce back into pan over low heat, stir in butter, and season to taste with salt and pepper.
Crispy Shallots 2 large shallots 1/4 cup buttermilk 8 T cornstarch 1 T espresso or coffee powder 1/4 tsp of sea salt Canola oil
1. Slice shallots very thinly, using a mandolin if possible. Soak the shallots in the buttermilk for 3 to 5 minutes. 2. Drain well. 3. In a small mixing bowl combine the cornstarch and the espresso powder. 4. Stir in shallots until they are well coated. 5. Set a medium saucepan about half full of Canola oil over high heat and bring oil to 3250. Very carefully add shallots and cook until crispy, which will only take a few minutes. 6. Remove to paper towels to drain.