Espresso Rubbed Braveheart Tenderloin

Directions

  1. Rub tenderloin with olive oil and coat with espresso rub. Place in hotel pan and refrigerate overnight, allowing the rub’s flavor to set.
  2. Heat oven to 350°. Transfer tenderloin to roasting pan. Cook for 1 hour, internal temperature of 145°. Remove from oven and allow to rest for 25 minutes.
  3. On a plate spoon ½ oz of horseradish crème fraiche. Place a 3 oz tenderloin portion on horseradish crème fraiche. Top with shaved Parmesan and finish with microgreens.

Ingredients

  • 1 Braveheart® Black Angus Beef Tenderloin, cleaned, peeled
  • Espresso Rub, see recipe
  • Horseradish Crème Fraiche, see recipe
  • 2 cups microgreens
  • 2 tbsp Piancone® Oil, Olive, Extra Virgin
  • 2 cups cheese, Reggiano Parmesan

Espresso Rub

Directions

Instructions above.

Ingredients

  • 2 tbsp pepper, black, ground
  • 1/4 cup cocoa powder
  • 1 cup espresso, coffee grinds
  • 3 tbsp garlic, powder
  • 3 tbsp onion powder
  • 2 tbsp oregano leaves, dry
  • 1 tbsp rosemary, dried
  • 1 tbsp salt, sea

Horseradish Crème Fraiche

Directions

  1. Combine all ingredients in a bowl and cover with cheese cloth. Place in a warm (70°) draft free area of the kitchen.
  2. Allow to sit for 14-16 hours. Stir, refrigerate until needed. Mixture will last 4-5 days under refrigeration.

Ingredients

  • 2 tbsp Buttermilk
  • 1 cup Nature's Best Dairy® Cream, Heavy
  • 1 tbsp horseradish, grated