Thursday, March 17, 2016

Chocolate Cheerios Filet of Beef with Raspberry Crostini

Chocolate Cheerios Filet of Beef with Raspberry Crostini
by Tamela K.
Adapted from The Black Peppercorn's Cocoa Coffee Crusted Beef Tenderloin with a Raspberry Reduction Sauce

1 1/2 cups fresh raspberries, divided
2 Tablespoons water
1 Tablespoon lemon juice
Beef tenderloin, 1.5 to 2.0 pounds
1/2 cup Chocolate Cheerios, finely crushed
1/8 cup ground coffee
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon Piment d’Espellette or cayenne pepper
1 teaspoon salt
6 Tablespoons olive oil, divided
1 French baguette, sliced
1 Tablespoon dried thyme
1/8 cup fresh cilantro or watercress leaves

Preheat oven to 350°F.

In a saucepan, cook the 1 cup of raspberries, water and lemon juice over medium heat stirring frequently. Remove from heat after the raspberry sauce thickens. 

Rinse tenderloin, trim off any membrane and pat dry. In a small bowl, combine crushed Chocolate Cheerios, ground coffee, cinnamon, ground cloves, Piment d’Espellette and salt for the rub. Firmly pat a generous coating of rub onto the roast. 

Heat 3 Tablespoons of olive oil in Dutch oven on the stove top. Brown all sides of filet over moderate heat. Finish cooking roast in oven, until thermometer placed in center reads 120°F to 125°F for rare, 130°F to 135°F for medium rare, 140°F to 145°F for medium, 150°F to 155°F for medium well and 160˚F and above for well done. Remove filet from oven and let stand for 20 minutes before carving. 

Cut the baguette into 1/4-inch diagonal pieces, brush remaining olive oil on one side of the bread, sparingly sprinkle with thyme and bake in 350°F oven until toasted to golden brown. 

Place a thinly sliced piece of tenderloin on each toast and spoon approximately two Tablespoons of raspberry sauce over them. Top each piece of roast with either a cilantro or watercress leaf and crown with one of reserved raspberries.

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