COFFEE-RUBBED BEEF
Serves eight
- 1 EMH flat iron
marinade:
- 1 tbsp coconut palm sugar
- 2 tbsp ground coffee
- 0.5 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chilli flakes
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 3 tbsp cold-pressed olive oil
sauce:
- 4 medium onions
- 1 tsp dried thyme
- cold-pressed olive oil
- 1 tsp capers
- salt
- freshly ground black pepper
- 400 ml beef stock
- 100 ml whiskey
- 200 ml heavy cream
- lemon juice
Mix the marinade ingredients together and rub thoroughly into the meat, wrap in cling film and refrigerate for at least 24 hours to marinate.
Remove the meat from the fridge 30 minutes before cooking. Roast in a preheated 180°C oven for about 40 minutes or until the internal temperature reaches 60°C. Remove from the oven, cover with foil and let rest for 15-20 minutes.
For the sauce, peel and slice the onions. Heat oil in a pan, add the thyme and saute the onions. Pour in the whiskey and cook off the alcohol. Then add the stock and cream, and add the capers. Let the sauce simmer over low heat for 20-30 minutes. Season with salt, pepper and lemon juice. Slice the meat thinly and serve with the sauce and potatoes.
