Pick up a copy of the January/February 2024 Burgee to read a little more about Chef Billy's passion for cooking, and enjoy this recipe from the culinary team.

• Espresso Crusted Wagyu Beef Tenderloin
• Guajillo Chili Sauce
• Sweet Potato Gratin
• Wilted Mustard Greens

ESPRESSO CRUSTED WAGYU BEEF TENDERLOIN

• 4 ea. 6 oz. center cut wagyu filet mignons, Can use regular filets if desired.
• 2 oz. Espresso rub
• 4 oz. Guajillo chili sauce
• 4 ea. Servings of sweet potato gratin

ESPRESSO RUB

• ¾ cup light brown sugar
• ½ cup Kosher salt
• ½ cup Espresso beans, ground
• ¼ cup garlic, granulated
• ½ Tbs. ground cinnamon
• ½ Tbs. ground cumin
• ½ Tbs. cayenne pepper

Directions: Mix all ingredients thoroughly

GUAJILLO CHILI SAUCE

• 1 ea. Sweet onion, diced
• 2 ea. Celery stalks, diced
• 1 ea. Carrot, peeled and diced
• 4 ea. Guajiilo chili peppers
• 2ea. Tomatoes, diced
• 2 Qts. Chicken stock

Directions: In a medium sauce pan cook onions, celery and carrots until tender and caramelized. Add in tomatoes and chilis and cook for about 2 minutes. Add chicken stock, bring to a simmer and cover for about 25 minutes. Remove from heat and puree with immersion blender. Strain through a fine sieve and season with salt and pepper.

SWEET POTATO GRATIN

• 3 ea. Sweet potatoes, peeled
• 1 ea. Onion, julienned (sliced in thin strips) and caramelized
• ½ lb. Fontina Cheese, grated
• ½ cup Heavy cream

Directions: Slice sweet potatoes thin on a mandolin or slicer. Grease or spray a 9 x 11 casserole dish. Put a layer of sweet potatoes on the bottom, season with salt and pepper, top with onions and then some cheese. Drizzle some of the cream over the top. Repeat this process until all products are used. Bake covered at 350 for 20 minutes remove cover and bake until brown about 7 minutes more.

WILTED MUSTARD GREENS

• 1 lb. Mustard greens, washed and cleaned
• ¼ cup White wine
• 2 Tbs. Olive oil

Directions: In a large sauté pan heat oil. Add greens with salt and pepper and stir constantly so they do not burn. Deglaze with white wine and adjust seasoning with salt and pepper.

To plate: Cook filet to desired doneness. Put a small pool of sauce on each plate, place filet on top of sauce. Lay sweet potato gratin along side of filet and mustard greens along the other side. Finish with just a bit more sauce on the filet. Serve with a nice Cabernet or Pinot Noir.
 

Live well, eat well
                                                                     - Chef Billy