One of the more popular and best photographed dish I’ve done lately has been this Espresso Rubbed Tenderloin with an IPA-Citrus Bernaise Sauce that I entered in the Taste of America 2020 qualifier for World Food Championships in Dallas. While this recipe isn’t the recipe that qualified me for World Food Championships (my Pecan Crusted Chicken Slider did), the photograph of the finished plate was shared a few times by WFC on their social media channels.
The basic idea for this came from a request to create a steak dish inspired by Florida, so I knew that I needed to combine Florida’s distinct Southern and Latin influences. So far, this recipe has made its way onto a few menus I’ve done recently–one for a private dinner party in Tampa and the other a Farm-to-Table dinner at Bok Tower Gardens in Lake Wales. Both were a huge success. At both dinners, the tenderloin was served with a Tampa inspired succotash of fresh corn, black beans, peppers, and Sazon and grilled polenta cakes.
- ½ c. espresso powder
- 2 TBSP Great Value Brown Sugar
- 2 tsp salt
- 2 tsp ground black pepper
- 2 tsp Great Value Garlic Powder
- 2 tsp Great Value Onion Powder
- 4 Tenderloin Filets
- IPA-Citrus Bernaise:
- ¼ c. Boulevard Space Camper Cosmic IPA
- ½ c. Challenge Butter
- 1 TBSP minced garlic
- 1 TBSP fresh horseradish
- 1 TBSP lime juice
- ½ tsp salt
- 7 chives-minced
- 2 tsp Great Value Dijon Mustard
- In a shallow pan, combine rub ingredients and whisk to combine. Dredge each tenderloin filet in the rub and set aside. Heat 2 TBSP olive oil in a skillet. Sear filets on all sides. Finish filets in a 350 degree oven to an internal temperature of 140 degrees. Allow filets to rest for 10 minutes.
- For the sauce:
- In a saucepan, heat IPA to boiling. Allow to simmer for 5 minutes. Add butter, garlic, and horseradish. Allow butter to melt. Whisk in remaining ingredients and keep warm while filets rest. Whisk to keep sauce from separating. Serve over sliced filets.