DenHoed Wine Estates

2006 Marie's View

~ Courtesy of Chef Frank Magana - Picazo Restaurant in Kennewick, WA

"Cooking with roasted coffee beans brings one of my favorite complex flavors to a dinner party. Coffee beans are ground up to a fine grind (similar to an espresso grind) and added to my pork rub which adds depth to the dish."

Ingredients:

•     Two Pork Tenderloins
•     Salt to taste
•     Olive Oil
•     Pork Rub
•     Romesco Sauce

Pork Rub :

•     1 Tbsp Dark Chili Powder
•     1 Tbsp granulated Garlic
•     1 Tbsp granulated Onion
•     1 Tbsp Brown Sugar
•     ½ Tbsp Cumin
•     ½ Tbsp Oregano (dry)
•     Pinch of Red Chili Flakes
•     1 Tbsp Smoked Paprika
•     2 Tbsp Fine Ground Coffee

Directions:

1.     Combine all rub ingredients.
2.     Liberally coat two pork tenderloins then cover with plastic and allow resting for 2 hours.
3.     In the meantime prepare Romesco Sauce by placing ingredients into food processor- pulsing until well combined, transfer to bowl and let set in cooler.
4.     Pre-heat the oven to 375’F after pork has rested for 2 hours.
5.     Heat a sauté pan on medium high heat. Season tenderloin with salt, add olive oil to hot pan and sear pork loin on two sides.
6.     Transfer to a small roasting pan then repeat searing steps on the second loin.
7.     Place seared pork in oven for about 10 minutes until pork is just done about 140’F internal temperature.
8.     Allow meat to rest for 5 minutes, slice thin and serve with Romesco Sauce.

2007 Andreas

Bacon-Wrapped Elk Tenderloin Medallions

~ Courtesy of Carley Elk Farm - Atlanta, Indiana

 Ingredients:

•     4 cups water
•     4 cups whole milk
•     2 bay leaves
•     10 black peppercorns
•     16 stalks salsify, peeled
•     16 slices smoked bacon
•     1/4 pound (1 stick) butter, divided
•     2 pounds elk tenderloin, completely cleaned
•     6 Jerusalem artichokes, peeled sliced into 1/8-inch rounds
•     1-ounce diced shallots
•     4 ounces baby arugula
•     Mushroom sauce (recipe follows)
•     Chopped chives, for garnish

Mushroom Sauce:

• 1/4 pound (1 stick) butter
• 1 pound mixed wild mushrooms, cleaned
• 3 ounces diced shallots
• 1 teaspoon chopped fresh thyme
• 2 cups heavy cream
• 2 tablespoons aged sherry vinegar
• 2 ounces foie gras, optional
• Salt and pepper

Melt 1 stick butter in a large skillet over high heat. Add mushrooms and saute over high heat until browned. When mushrooms have browned, add 3 ounces diced shallots and the thyme. Cook mixture for 2 minutes more and then add cream. Reduce heat to a simmer and cook until the cream has reduced by half. Next, allow to cool for at least 5 minutes then transfer mixture into blender, add sherry vinegar and foie gras, if using, and blend until smooth. Season with salt and pepper to taste.

Directions:

1. In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns. Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy. Remove the salsify from the poaching liquid, and refrigerate. Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
2. Preheat the oven to 350 degrees F.
3. Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.
4. Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat. Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness. (Be careful, as elk tenderloin cooks quickly.)
5. In a medium skillet, melt 1/2 stick butter over medium-high heat. Add Jerusalem artichokes and saute until the edges turn slightly brown. Then add shallots and saute for 1 minute more. Add arugula and remove from heat.
6. In the center of the plate, make a circle of wild mushroom sauce. Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify. Slice the elk tenderloin and place on top of the artichoke-arugula mixture. Garnish with chives.