Ground coffee, cocoa and cinnamon coat beef tenderloin in this special dinner-for-two from Chef Susan Dill at Sidney Street Cafe in St. Louis. Top this romantic meal with a bottle of Merlot and hazelnut truffles for dessert. Short on time? Prepare the meat without the sauce and vegetables--still delicious!
Your Menu: Serves 2
Genuine Java Tenderloin Steamed green beans Hazelnut Truffles Merlot wine
Test Kitchen Tips:
To steam green beans, wash and remove ends and strings. Place a steamer basket in a large saucepan or skillet. Add water to just below the basket. Bring to boiling. Add beans to basket. Cover and reduce heat. Steam for 18 to 22 minutes or until crisp-tender.
Store the extra truffles in the refrigerator up to 2 weeks. Or, package them up and give them away as gifts.
For Beef 1 package ground coffee 2 6-ounce beef tenderloin steaks (1 1/4 to 1 1/2 inches thick) 1 dried pasilla chili pepper 1 small jalapeno pepper 1 onion 1 head garlic 1 bottle tequila (optional) 1 bottle dry vermouth (optional) 1 14-ounce can chicken broth 1 6-ounce can tomato paste 1 package fresh oregano 1 package fresh marjoram 1 package 6-inch flour tortillas 1 pint half-and-half or light cream 1 package frozen french-fried shoestring potatoes 1 leek 2 ounces fresh shiitake or button mushrooms (optional) 8 ounces fresh green beans 1 bottle Merlot wine
For Truffles 1 pound semisweet chocolate 2 8-ounce cartons whipping cream 1 pound butter 1 bottle hazelnut-flavored liqueur 1 bottle almond-flavored liqueur 5 ounces hazelnuts
For Beef: unsweetened cocoa powder ground cinnamon olive oil seasoned salt brown sugar
For Truffles: granulated sugar
For Beef: measuring cups and spoons cutting board and knife small bowl wooden spoons pastry brush medium saucepan rubber gloves long match (optional) blender or food processor rubber spatula medium skillet tongs large skillet small skillet large saucepan with lid steamer basket corkscrew
For Truffles: measuring cups and spoons cutting board and knife shallow baking pan kitchen towel food processor or blender medium bowl small saucepan wooden spoon waxed paper baking sheet melon baller or scoop