Beef Tenderloin With Costa Rican Coffee Balsamic Fig Glaze Recipes

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.

Steps:

• For the short ribs: Heat one tablespoon of the olive oil in a heavy-bottom pot or Dutch oven over high heat. When the oil begins to smoke slightly, place the short ribs in the pot and sprinkle with salt and pepper. Roast on all sides until well browned, about 15 minutes total. Remove from the pot and reduce the temperature to medium.
• Add the remaining tablespoon of olive oil to the same pot and add the celery, carrots and onion and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the wine and raise the heat level to high, bring to a boil and cook until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add the bundle to the pot.
• Place the roasted ribs on top of the vegetables in the pot and add the beef stock. Bring to a simmer over high heat. Cover the pot and simmer until the meat is very tender, about 2 1/2 hours.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Continue to cook the vegetables and sauce over medium heat for 20 minutes until reduced to the desired consistency. Put the ribs back in the pot and heat through.
• For the polenta: Bring the chicken stock to a boil in a large saucepan over high heat. Reduce the heat to medium-low and very slowly whisk in the cornmeal polenta, whisking constantly to make sure there are no lumps. Switch to a wooden spoon and add the salt and pepper and simmer, stirring almost constantly, until the polenta thickens, about 30 minutes. When the polenta is thick and difficult to stir, quickly turn off the heat, add the grated cheeses and fold together. Be sure to scrape the bottom of the pan thoroughly while combining.
• For the mission fig glaze: Heat the olive oil in a heavy-bottomed saucepot over low heat and saute the shallots until just translucent, a few minutes. Add the vinegar and herbs and increase the heat to medium-high. Reduce by half, stirring constantly. Add the figs, sugar and wine and further reduce by a third, continuing to stir throughout. Remove from the heat when you have about 3/4 cup liquid remaining. Pour the glaze through a fine-mesh strainer into a small bowl, discarding the solids.
• Heat the olive oil in a large heavy pot or skillet over medium-high heat.
• Thoroughly wash the kale and remove the stems. Tear the leaves into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
• Drop 5 to 7 pieces of kale in the hot oil and fry until crisp, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot. Repeat with the remaining kale until all the pieces are crisp.
• To serve, spoon some polenta on each serving plate. Place a hot short rib from the cooking liquid on the polenta and spoon over some of the reduced liquid. Drizzle with the fig glaze. Top with some crispy kale.

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.