Beef Tenderloin with beer and coffee

Modern gastronomy is in many ways based on science and one of the applications that you meet in there is unconventional combination of products of different origins and type. This considers looking at the ingredients throught the organic chemistry, deconstructing them and studying their hydrocarbon components. To cut it short, if two different ingredients, like coffee and beef consists of enough number of similar aromatic admixtures and components, then these two products will suit to each other. Scientists think that if more than 20-22 admixtures are similar, then they are good to each other, like beer, coffee and the beef have 26 organic admixtures in common, which encourages trying and cooking this meal. I know some of you may think how beer and coffee can compliment beef, but remember that as this recipe is part of this culinary guide and as I was given this right to publish it, it means producers of this website have tried and liked it. So, let's respect the authors and the modern culinary. To the group of readers which will tell that their grandmas cooked this exact meal long time ago, I'm replying that apparently their grandmas were super cooks and that they were ahead of their time.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Luka Nachkebia

Ingredients

Beef tenderloin

1 piece

Black beer

500 milliliter

Espresso ground coffee

20 gram

Paprika

10 gram

Ground corriander

50 gram

Ground mustard

50 gram

Garlic powder

50 gram

Brown sugar

20 gram

white onion

150 gram

Potato

500 gram

Honey

40 gram

carrot

180 gram

step

Get the fattest tenderloin you can find. Keep in mind that more muscle and fat the meat has juicier and tastier it is. A yellow fat signals that the cow is old and the meat will be sour and dense. Take the tenderloin, clean it and bring to the condition that you see on the picture. Cut carrots and onions on about 1cm thick rolls. As for the potatoes wash them thoroughly as it has to be eaten with skin. Make rhomb-shaped cuts on potatoes but do not cut them to the end to avoid falling into pieces

step

Heat the oven on 125C. Take all the spices and grind them altogether and mix with each other. Add 1.5 teaspoon of salt. Grease the whole mixed powder into the meat. I want you to imagine yourself in the role of Thai Massage specialist – taking the spices in both hands and grease it while massaging the beef. The meat will warm up in your hands and it will support the process of baking. Spread the sliced vegetables on a tin paper. Sprinkle potatoes with the leftover meat spices. Make an island out of onions and carrots and pour beer down on it. Top it with a piece of meat and round it up with potatoes. Then lay aluminum foil on the tin paper and put in the oven. Left on 130C for 20 minutes the inner temperature of the beef will reach up to 65C – meaning that the beef is ready. My advice to absolutely all cooks is to have gastronomy thermometer, as even if you are absolute professional of baking meat, you can't be more precise than the thermometer. I mean,1 or 2C temperature inside muscle makes the mildly roasted meat into completed roasted and that makes a huge difference.

Serve

Move the meat and vegetable onto the board and let it rest for10-15 minutes before slicing. Hope you already guess what will suit to the dish – a cold coffee or beer, and if you are brave enough mix two servings of coffee and 8 servings of beer and enjoy.

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