Cabrales Encrusted Tenderloin

Pantry Station
Make (Dungeness Crab Cake)
Make (Quinoa ~ Avocado ~ Roasted Red Bell Pepper Terrine)
Sherry Reduction ~ Tarragon Aioli
Make Empanadas (2per)
Sage Mojo ~ Cilantro-lime Crème ~ Ancho Sauce

Sauté Station
Marinate and Cook Prawns
Preserved lemons ~ Sauces and Pico De Gallo
Remesco ~ Chimichurri ~ Ancho Sauce

Churros and Milk Chocolate-Orange Sauce

Grill Station
(Mixed Grill)

Herbed Beef Ribeye
Tequila Chile Rubbed Chicken
Lemon Thyme Marinated Pork loin
(PB) Roasted Garlic Mashed Potatoes
Seasonal Vegetable Medley
Chimichurri Sauce, Sherry Demi

Signature Baca Entrée
Cabrales Encrusted Tenderloin
Garlic Mashed Potatoes ~ Grilled Asparagus
Sherry-Shallot Demi and Chimichurri

Recipes for a Simple Colorado Dinner for four
Four adequate servings of the following

~ Garlic Mashed Potatoes
5 large size Colorado Yukon potatoes
*Peel, then large dice the potatoes. Transfer potatoes to a medium stock pot and fill with water and a dash of salt, cover and bring potatoes to a simmer. Potatoes should simmer for approximately 45 minutes or until fork tender.
When potatoes are fully cooked, strain then mash potatoes through a ricer into a bowl.

Start the Following:

  • *4oz butter
  • *1/2cup heavy cream
  • *2 tablespoons roasted garlic
  • *S & P

**Add the butter, cream, and garlic together in a sauce pan and bring to a light simmer, then remove from heat and set aside.
Fold cream mixture in to the mashed potatoes, then season with salt and pepper to taste.

~ Grilled Jumbo Asparagus
Pre heat grill to high heat

  • 16each Colorado Jumbo asparagus (4ea / per portion)
  • Extra virgin Olive Oil
  • S & P to taste
  • *Toss asparagus with olive oil, salt, pepper, and grill for 3 minutes on each side till tender.

~ Chimichurri Sauce

  • ½ bunch of Colorado cilantro
  • 1 bunch of Parsley
  • 2 Tablespoons crushed red pepper
  • 2oz Red wine vinegar
  • 1 Tablespoon chopped garlic
  • Salt & Pepper to taste
  • ½ cup blended oil

*Place cilantro, crushed red pepper, vinegar, and garlic in a blender.
Blend until smooth and emulsified, and then Stream in oil till finish.
Season with salt and pepper.

~ Shallot Sherry Demi

  • 2ea Colorado Shallots
  • 1teaspoon peppercorns
  • 2ea bay leaves
  • 2ea Thyme sprigs, peel off leaves (minced)
  • 1cup veal demi glaze
  • 1/2cup sherry wine

*Sautee shallots and aromatics. Deglaze with sherry, add veal demi and Reduce by half, then strain.

~ Tenderloin Marinade

  • Start with 4ea / 8oz Beef Tenderloin Filets
  • 4 whole sprigs of rosemary (Rough Chop)
  • 1 bunch whole thyme (Rough Chop)
  • 8 whole cloves of garlic (Smashed)
  • Canola and Olive Oil Blend

*Combine Herbs, Garlic, and Olive Oil blend. Pour marinade over the tenderloin filets and let chill for 1 hour.

~ Prepare and Cook
Preheat grill and oven to high heat.
Grill tenderloins just before dinner approximately 4 minutes on each side for a medium rare. Then top with the following:

  • ½ cup Crumble Spanish cabrales cheese (Cabrales is a flavorful blue cheese)
  • ½ cup Persillade Bread crumbs (mixture of garlic, herbs and Panko)
  • *Spread the cabrales on each individual tenderloin; then top with bread crumbs evenly.

Put the tenderloin in the oven for one minute, till the bread crumbs are golden brown. Serve immediately with all Colorado accompaniments plated or family style.
The Sherry, Chimichurri, and Cabrales are ingredients that are added to the dish and make become the Spanish flare that we prepare.
These recipes can become a classic Colorado dish by purchasing San Luis valley or Center, Colorado grown Yukon potatoes. Colorado is the 2nd largest producer of potatoes in the US. ABC Jumbo green asparagus and shallots which are both perennial vegetables and are grown here in Colorado as well.
The tenderloins should come from Colorado Cattle which are grass and corn feed, both raised and processed in the state.

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