This box was an interesting one and a fun one to curate, a hard one to come up with recipes for though.
For the Coffee Seasoning Salt:
- 1 tablespoon coarsely-cracked black peppercorns, freshly ground
- 2 tablespoons Smoky Paprika
- ½ cup Seasoned Salt or equivalent
- ½ cup granulated sugar (if using a darker roast coffee, add an extra ¼ cup granulated sugar)
- ½ cup coffee granules, finely ground
Rub your steak with this about one hour prior to grilling.
Pour some of this delicious Brandy peppercorn cream sauce on it and serve with fries!
- 2 tablespoons butter, unsalted
- ¼ cup minced shallot or sweet yellow onion
- Pan-drippings from seared steak or beef tenderloin, if available.
- ¾ cup brandy or cognac – divided into ½ cup and ¼ cup. (The ¼ cup will be used to deglaze the drippings from the seared beef.)
- 3/4 cup chicken stock
- 4 small sprigs fresh thyme
- 1½ cups heavy cream
- 1 beef cube or 1-2 teaspoons beef granules (per taste)
- 2-4 teaspoons freshly cracked black pepper, per taste
- ¼ cup finely grated Parmigiano-Reggiano or Parmesan cheese
- Kosher salt to taste.
- 2-4 tablespoons extra cream, if needed
- Optional and only add if needed: 1 tablespoon corn starch and 2 tablespoons cold water mixed together to thicken
- Over medium-low heat, melt butter in a 3-quart saucepan. Add shallot and cook until translucent and tender, approximately 2-3 minutes.
- Remove the pan from the heat.
- Add ½ cup brandy and any de-glazed pan drippings from the seared steak or beef tenderloin, if available.
- Return the pan to med-high heat and boil the butter, shallot, chicken stock, beef cube (or beef granules), brandy, thyme and pan-drippings mixture until liquid is reduced by half, 15-20 minutes.
- Remove the thyme sprigs.
- Lower the heat and add-in the heavy cream and black pepper. Keep mixture at a gentle boil, stirring occasionally, until the sauce is reduced and is the thicker than heavy cream. 10-20 minutes.
- Remove the mixture from the heat and whisk in grated cheese.
- Once cheese has melted, season with more pepper if needed and salt, to taste.