When Taylor Kurtz was a student at Eudora High School, she came up with this recipe for coffee-coated beef.
Her culinary team used the recipe and placed third in a competition.
This recipe, in other words, is a winner.
Kurtz devised the seasoning combination by playing around with flavors. Most people wouldn’t pair cayenne pepper and coffee, but she did, and it’s a good match.
The key to producing a perfect tri-tip roast is not overcooking it, Kurtz says. It should be medium-well, with a little pink in the center.
To achieve that, pull the roast out of the oven when the internal temperature reaches 135 degrees. Let it rest for 10 minutes, keeping it warm. When the resting is done, the temperature should be 145 degrees.
Makes 4 servings
1 large onion, peeled, medium diced
3 carrots, peeled, medium diced
1/2 stalk celery, medium diced
8 to 10 russet potatoes, cut in eighths
2 tablespoons vegetable oil, divided
Salt and pepper, to taste
2 to 3 tablespoons ground coffee, medium roast
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cayenne
1 tablespoon sugar
2 teaspoons paprika
1 1/2 pound beef tri-tip, cleaned and trimmed
1/2 cup white wine
1/2 cup beef stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 small bag of spinach, thoroughly cleaned
Preheat oven to 350 degrees. Place vegetables in a 9- by 13-inch baking dish. Toss with 1 tablespoon vegetable oil; season with salt and pepper to taste. Place in oven and roast for 15 minutes.
Mix together coffee, 2 teaspoons salt, pepper, cayenne, sugar and paprika. Rub mixture over tri-tip. Heat 1 tablespooon oil in skillet; sear coated tri-tip. Remove vegetables from oven; place meat on top of vegetables in roasting pan and return pan to oven for 18 to 20 minutes or until the center of meat reaches 135 degrees. Remove meat from pan, let rest for 10 minutes. Check vegetables for doneness; if they still seem firm, return to oven until lightly brown and tender.
Combine white wine and beef stock in a bowl. Melt butter in a small pan over medium heat. Add flour; stir until bubbly. Slowly add wine and beef stock mixture; bring to a boil and boil two minutes to reduce flour flavor. Remove from heat.
Slice meat into quarter-inch medallions, place on a bed of spinach and place roasted vegetables beside it. Pour sauce over the medallions.
Per serving: 485 calories (39 percent from fat), 20 grams total fat (7 grams saturated), 89 milligrams cholesterol, 44 grams carbohydrates, 27 grams protein, 903 milligrams sodium, 6 grams dietary fiber.
Recipe and food styling by Taylor Kurtz, 19, a second-semester student in the Johnson County Community College hospitality management program. She is an apprentice at Gordon Biersch in Leawood.
About the column
Cooking 101 is a column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community College’s Hospitality Management Program.