After interviewing Chef Richard Chamberlain for EscapeHatchDallas about Cotes du Coeur, I was inspired to buy the cookbook he co-authored with Betsy Hornick, entitled The Healthy Beef Cookbook. Last Sunday I tried his recipe for Tenderloin Steaks with Expresso Bourbon Sauce, and my whole family agreed it was tres magnifique!
(I’ll issue a quick disclaimer here: yes, I’ve been apprised of the effects of the cattle industry on the environment. Yes, I know that some ill health effects have been attributed to red meat. However, it’s likely I’ll continue to enjoy the occasional steak, even as I look for more ways to decrease my carbon footprint, eat lots of organic vegetables, and work out 4 times a week. I’m from West Texas, folks. I cut my teeth on T-bone. My great grandfather died on a cattle drive. You might say it’s just in my blood.)
Ben and I played hooky from church on Sunday morning, and after enjoying breakfast at one of our favorite diners, we set about the weekly grocery shopping. I had my ingredients list in hand, and since I already had some Maker’s Mark Bourbon, I figured it would be easy to round up the rest of the necessary items—none of them were particularly exotic. Mainly, I was concerned with getting the best possible cut of meat to do the recipe justice.
We were able to find some beautiful tenderloin steaks—just the right amount of thickness. But getting the other ingredients together for the Expresso Bourbon Sauce was a little more challenging that I would have predicted. We needed instant powdered expresso. We tried Tom Thumb, and then we tried the Kroger Signature store. Finally, we decided Whole Foods was bound to have it, and so we made the 20-minute trek, and there we found the much-hunted powdered expresso at last. Of course, I should have known!
The scavenger hunt was so worth it. Although they probably didn’t need it, I treated the tenderloin steaks with tenderizer, I let them come to room temperature, and I brushed them with a little olive oil before I put them on the medium-hot grill. I cooked them about 7 minutes on each side, turning only once. They were almost buttery soft.
And the sauce… dark, slightly sweet, smoky, and rich. Mmmmm. We were all dragging our rolls across the plate to get the last taste. (I also served the tenderloin with some homemade scalloped potatoes and asparagus.)
I will share the Chef’s recipe here, but if you’re left wanting more, you need to get a copy of the book—it’s available on Amazon. Or visit one of his beautiful restaurants here in Dallas: Chamberlain’s Steak and Chop House and Chamberlain’s Fish Market Grill.
Chef Chamberlain’s Tenderloin Steaks with Expresso Bourbon Sauce
4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
2 to 4 teaspoons coarsely cracked black pepper
Espresso-Bourbon Sauce:
1/4 cup bourbon
1/4 cup maple syrup
1/4 cup reduced sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper
Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
Meanwhile press coarsely cracked pepper on both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare, turning once, or 13-16 minutes for medium.
Evenly divide sauce onto 4 plates. Place steak on top of sauce. Enjoy!
