Beef Tenderloin With Costa Rican Coffee Balsamic Fig Glaze Recipes

BEEF TENDERLOIN WITH BALSAMIC SAUCE

Steps:

• Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

BALSAMIC-GLAZED FIG & PORK TENDERLOIN

Steps:

• Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.

COSTA RICAN SORREL WINE

Steps:

• Place all ingredients in a 6-quart pot and bring to a boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a large glass container, loosely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink.

PORK TENDERLOIN WITH COSTA RICAN COFFEE GLAZE

Steps:

• Heat oil in a big skillet over medium-high heat.
• Add in onion, stir/saute for 5 minutes.
• Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
• Stir in molasses.
• Remove pan from heat; carefully stir in rum.
• Cook mixture 2 minutes.
• Stir in brewed coffee, ground coffee, cinnamon, and cocoa.
• Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
• Remove pan from heat; let cool.
• Transfer mixture to the container of a blender; process until smooth.
• Stir in butter and salt.
• Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.
• Thread pork strips onto 8 (10-inch) skewers.
• Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.