February

Blue Canyon Cocoa Beef Tenderloins with Lobster Hash for Two

Recipe developed by Chef Brandt Evans Corporate Chef/Brand Owner  of the Blue Canyon Kitchen * Tavern

Cocoa Beef Tenderloins

• 4- 4oz center cut Beef Tenderloin medallions… (Use USDA PRIME for your lover they deserve it)
• 3T Cocoa Powder
• Salt & Pepper to taste
• 2T olive oil

Method

• Dredge Beef medallions in cocoa powder and season with salt and pepper
• Place oil in sauté pan and heat to high
• Add medallions and cook for 2 minutes on each side to achieve a nice medium Rare internal doneness
• Place on plate and reserve.

Lobster Hash

• 1c diced red onion
• 1T chopped Garlic
• 1C green or Red Peppers
• 2c Shredded Potato (You can find shredded potatoes in the Grocery Store)
• 2T Sweet unsalted Butter
• 2 c Heavy whipping cream
• Salt & Pepper to taste

Method

• Add butter in sauté pan and add onions, garlic, peppers and sauté for about 5 minutes on Medium high heat.
• Add potatoes to mixture and cook till they become golden brown, Add lobster and cream and continue to cook for additional 5 minutes.
• Place on top of Beef Medallions and serve