Chef’s Choice I
Espresso Beef Tenderloin Filet
with Tawny Port Sauce
All recipes developed by Monty Staggs
2 8- to 10-ounce beef TAWNY PORT SAUCE
tenderloin filets 4 ounces tawny port
1 ounce olive oil 1 tablespoon fresh thyme
ESPRESSO SEASONING RUB leaves, chopped
1 1/2 tablespoons fine-ground 1 garlic clove, minced
dark-roast coffee beans 4 ounces high-quality beef stock
1/2 tablespoon granulated garlic 1 tablespoon butter, softened
1/2 tablespoon chili powder Kosher salt or sea salt
1 tablespoon freshly ground Freshly ground black pepper
black pepper 1 teaspoon cornstarch
1 tablespoon kosher salt or 1 tablespoon water
coarse-ground sea salt
1 tablespoon dark brown sugar
1. To prepare the rub, combine all ingredients in a mixing bowl. Set aside.
2. Preheat oven to 400°F. Coat each filet generously with the rub.
3. Preheat an ovenproof sauté pan over medium-high heat. Add olive oil to
the pan. Place both filets in the pan and sear on one side for approximately
4. Turn the filets over and transfer the pan to the oven for approximately
6-8 minutes for medium-rare. Add 1 1/2 minutes of cooking time for each
degree of doneness. Remove filets from the oven and place on a plate. Let
rest while making the sauce.
5. To prepare the sauce, return the pan to the stovetop over medium-high
heat. Add port to the pan and simmer for about 3 minutes, or until reduced
by half. Add thyme, garlic, stock, butter, and salt and pepper to taste.
Reduce the heat to medium-low so that the sauce simmers.
6. Place cornstarch and water in a bowl and stir to mix. If the sauce is not
as thick as you would like, add a teaspoon of the cornstarch mixture and
stir for 10 seconds. Repeat until desired consistency is achieved.
7. Slice the filets across the grain into three equal pieces. Overlap the slices
on each plate and top with sauce. Makes 2 servings.
Glazed Baby Back Ribs
12 ounces Dr. Pepper soda or
your favorite brown cola
4 ounces prepared
1 slab ( 2 1/2-2 3/4 pounds)
baby back ribs
3 tablespoons molasses
1/2 cup dark brown sugar
2 tablespoons paprika
2 tablespoons ground celery
seed or celery salt (if you use
celery salt, decrease amount
of additional salt by half)
1 tablespoon chili powder
1/4 teaspoon ground allspice
1 teaspoon cayenne pepper
2 tablespoons kosher salt or
coarse-ground sea salt
1. Pour soda into a small saucepan and bring to a simmer over medium-high heat. Simmer until reduced by 3/4 or until about 3 ounces is left in the
pan. Stir in barbecue sauce. Remove from the heat and set aside.
2. To prepare the rub, combine all ingredients in a mixing bowl. Rub the
entire slab of ribs with molasses. Then evenly coat the entire surface with
3. Preheat oven to 250°F. Wrap the ribs in 2 layers of plastic wrap. Wrap
again with aluminum foil. Place the ribs on a sheet pan and bake for
approximately 2 1/2-3 hours, or until a bone can be easily pulled from
4. Remove from the oven and remove the foil and plastic wrap. Glaze the
entire slab of ribs with the sauce. Raise the oven temperature to 450°F.
5. Place the ribs back in the oven, uncovered. Cook for approximately 5
minutes, or until the sauce starts to bubble and caramelize. Remove from
the oven and apply additional sauce as desired.
6. Using a sharp knife, slice the ribs into portions between the bones and
serve. Makes 2 servings.