Coffee-Ancho Filets and a Sub-Zero and Wolf Showroom Tour Recipe
All opinions stated in this post are 100% mine.
This week Jim and I went to the Sub-Zero and Wolf Showroom in Atlanta for a tour and cooking demonstration. This trip was our second, and we were equally as impressed as we were the first time. Since our last trip, the showroom has relocated from the suburbs to the Buckhead area of Atlanta which was much more convenient for us. The new space is spectacular.
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A visit to a Sub-Zero and Wolf Showroom is a wonderful opportunity to educate yourself on their products. The staff is highly trained and knowledgeable about every detail of the appliances. The showroom does not sell products, so there is no pressure to buy. When you decide to make a purchase, the showroom can refer you to a dealer.
The company designs these showrooms to be a source of inspiration and a resource for planning your kitchen design. No matter where you are in your kitchen planning process – from day dreaming to picking appliances – the showroom is a great place to go. They house the full suite of Sub-Zero and Wolf appliances with expert staff on board to answer any questions you may have. The kitchen vignettes display their appliances in many different styles.
For the cooking demonstration, corporate Chef George Laudun served us a fantastic sampler meal of Rustic Pizza, Pan Seared Scallops, Citrus-Curry Roasted Turkey, Ancho-Coffee Rubbed Beef Tenderloin with Green Peppercorn Sauce, Golden Tile Fish on Asian Slaw, Rice Pilaf, Cold Oven Pound Cake with Spring Berries and Chantilly Cream, and Chocolate Cherry Nut Cookies. Of course, wine accompanied the meal.
After dinner, Chef George did a comprehensive cooking demonstration featuring all of the appliances. He talked about all the oven cooking modes and explained how the heat distributes in different ways depending on the mode setting. He also demonstrated how the lowest simmer setting on the cooktops will not burn melted chocolate even after an hour or two.
The most fascinating new product from Wolf is their convection steam oven. The oven uses moist heat and convection fans to cook food much faster than a traditional oven. The Chef roasted two large chickens and a tray full of vegetables in thirty minutes. Even with the steam, they came out of the oven with crispy, golden skin in half the time it would take in a conventional oven. This oven also quickly reheats and restores leftovers.
About four years ago, we did a major renovation on our home. As we were designing our kitchen, we visited the showroom. We wanted to learn more about some of the technical features of the appliances, and the information the staff provided to us was very helpful in our decision making process.
They explained how Sub-Zero refrigeration both eliminates odors and keeps food fresher longer; they demonstrated how the cooktop burners went from a very high flame to an extremely low simmer setting; and they helped us decide on the best ventilation for our kitchen configuration. One of our decisions was whether to get a range or a cooktop and wall ovens. After their detailed explanation of the different models of ovens, we decided on a 48-inch dual fuel range. If you’re going through a kitchen remodel, it’s certainly worth your time to visit a showroom. Seeing the appliances in action is a must before making a decision.
When you take the time to visit a Sub-Zero and Wolf showroom, you not only find inspiration, you’ll also enjoy a delicious meal.
For today’s post, I’ve created a variation on one of Chef George’s recipes. Coffee-Ancho Rubbed Filet Mignons with Green Peppercorn Sauce make an elegant and delicious main course.
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Coffee-Ancho Rubbed Filets with Green Peppercorn Sauce
Ingredients
For the sauce:
- 4 cups low-sodium beef stock
- 1 large carrot, cut into 2 or 3 pieces
- 1 medium onion, cut into quarters
- 1 stalk of celery, cut into 2 or 3 pieces
- 2 cloves garlic
- 1 sprig of fresh thyme
- 1 bay leaf
- 1/4 cup minced shallots
- 2 tablespoons canned green peppercorns, drained
- 1/2 cup brandy or cognac
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Salt to taste
- For the filets:
- 1 tablespoon coffee beans, finely ground
- 1/2 ancho chili
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon salt
- 4 8-ounce filet mignons
- 2 tablespoons extra virgin olive oil
Instructions
For the sauce:
1. Bring beef stock, carrot, onion, celery, garlic, thyme, and bay leaf to a boil in medium sauce pan. Reduce heat and simmer for 20 to 25 minutes until reduced to about 1 cup. Remove from heat.
2. Melt butter in a medium skillet over medium high heat. Add shallots and green peppercorns and saute for 1 minute. Add cognac and carefully tilt pan toward flame. Allow cognac to burn off. Stand back when igniting the alcohol. If cooking on an electric cooktop, just allow cognac to reduce before proceeding.
3. Add heavy cream and 1 cup of reduced stock and bring to a boil. Reduce heat and simmer until sauce thickens and coats the back of a spoon. Season with salt to taste.
For the filets:
1. Preheat oven to 400 degrees. Place coffee beans and ancho chili in a coffee or spice grinder and grind to a fine powder. Combine coffee mixture with paprika, garlic powder, onion powder, and salt in a small bowl.
2. Season filets with rub. Heat olive oil in a large iron skillet over high heat. Sear filets for 2 to 3 minutes on each side (including edges) until browned. Transfer filets to oven and cook until internal temperature reaches 130 degrees for medium rare and 140 degrees for medium. Remove from oven, tent with aluminum foil, and rest for 5 minutes.
3. Serve immediately with Green Peppercorn Sauce and your favorite vegetable.
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