Beef Tenderloin in Porto Sauce with Coffee Air and Pumpkin Cream

Filetto in Crosta with Porto Sauce and Coffee Air
Category: Main Course (Secondi Piatti)
Serves: 4

This luxurious, flavorful dish combines succulent Black Angus beef tenderloin wrapped in a delicate crust, paired with a velvety Porto wine sauce, and topped with a light, aromatic coffee air. Perfect for a special occasion or an indulgent evening, this recipe offers a sophisticated blend of sweet, spicy, and savory notes, making it a standout culinary experience.

Ingredients

Instructions

1. Preparing the Beef:

   • Start by trimming any fibrous or excessive fat from the beef tenderloin slices. Once cleaned, brush the pieces of beef with melted butter.
   • Roll the edges of the tenderloin slices in a dry rub mixture, making sure it adheres well. This helps ensure that the exposed parts of the filet will cook properly, even when the outer crust is darkened by the rub.

2. Grilling:

   • Preheat your charcoal grill with a setup for direct cooking. Make sure the grill is hot before placing the beef on it.
   • Grill the beef slices to your desired level of doneness. The rub will give a beautiful caramelized crust, while the interior remains tender and juicy.

3. Making the Porto Wine Sauce:

   • In a saucepan, combine the Porto wine with star anise, cinnamon sticks, and brown sugar. Bring it to a gentle simmer over low heat. Let it reduce until it thickens and coats the back of a spoon, creating a syrupy consistency.
   • Once the sauce reaches the desired consistency, remove it from heat and let it cool, allowing the spices to infuse further.

4. Preparing the Coffee:

   • Brew the coffee, but add a few crushed cardamom pods to infuse with the coffee while brewing. This will add a warm, aromatic undertone to the flavor.

5. Pumpkin Cream:

   • As the beef rests, prepare a creamy pumpkin purée. You can use pre-made pumpkin purée or roast fresh pumpkin and blend it into a smooth cream. Keep it warm for serving.

6. Making the Coffee Air:

   • In a separate bowl, mix a few drops of the hot coffee with soy lecithin. Stir well until the lecithin is completely dissolved.
   • Add a small amount of chives to infuse a slight herbal note and finish with a dollop of the pumpkin cream to add richness to the coffee air.
   • Using a handheld immersion blender or a frother, whip the mixture until a light foam forms.

7. Plating:

   • To serve, place the grilled beef slices on each plate. Drizzle with the reduced Porto wine sauce, allowing the deep, rich flavors to soak into the tender meat.
   • Just before serving, spoon the coffee air over the top, letting it add an aromatic and airy finish to the dish.

Tips:

• Grill Setup: If you don’t have a charcoal grill, you can use a stovetop griddle or an outdoor gas grill. Just ensure to get a nice sear on the beef.
• Wine Reduction: Keep an eye on the Porto wine sauce as it reduces. It should be syrupy, not too thick. If it reduces too much, add a splash of Porto wine to thin it back to the right consistency.
• Coffee Infusion: The cardamom adds a nice spice, but feel free to adjust the amount depending on your flavor preference. You can also experiment with different coffee varieties for varying levels of bitterness and aroma.

Nutritional Information (Per Serving):

This gourmet dish combines rich and complex flavors, highlighting the deep richness of the beef and the sweet and spicy notes of the Porto wine sauce. The coffee air adds a unique, airy component that elevates the dish to an entirely new level of sophistication.