Paggi Houses Espresso Rubbed Venison Tenderloin Recipes

PAGGI HOUSE'S ESPRESSO-RUBBED VENISON TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Season the venison with salt and then dredge in the espresso.
• Heat olive oil in a saute pan over medium heat.
• Sear the venison on all sides, being careful not to scorch the espresso.
• Remove from the pan and roast in the oven for 6-7 minutes until rare.
• Let it rest before slicing.
• While venison is cooking, clean out saute pan; add the figs and balsamic vinegar.
• Cook over medium heat until figs are tender.
• Add veal demi and reduce by 1/4.
• Stir in butter, lemon juice and season with salt and pepper.
• For the parsnip puree: In a medium saucepan, combine parsnips, vanilla, cream and butter.
• Bring to simmer.
• When parsnips are tender, drain and reserve the cream mixture.
• Press parsnips through potato ricer and add diced russet potatoes.
• Mix in cream mixture a little at a time until smooth and creamy.
• Keep warm and season with salt and pepper to taste.
• For the wilted chard: In a large saucepan, heat olive oil over medium heat.
• Add shallots.
• Add the chard and toss in the pan.
• Add salt and pepper to taste.
• Drain in colander before serving.

COFFEE-RUBBED PORK TENDERLOIN WITH ESPRESSO-HONEY GLACE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl.
• Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
• Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes.
• Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
• Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.