Capital Grille recipe: Kona crusted sirloin with shallot butter

KANSAS CITY, Mo. - CARAMELIZED SHALLOT BUTTER

SERVES: 10

Butter, salted                                               2 Sticks

Shallot, sliced 1/8 inch thick                       1 Cup

Butter, Clarified                                          1 Tbsp

Salt, Kosher                                                 1 tsp

Freshly Cracked Pepper                              1 tsp

Fresh Lemon Juice                                       ½ tsp.

White Wine                                                 1 Tbsp

1.      Allow the whole butter to soften at room temperature.

2.      Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point, and add the shallots.

3.      Caramelize the shallots for two minutes and season with 1 tsp kosher salt.

4.      Continue to caramelize the shallots and deglaze with 1 Tbsp of white wine. Bring to a boil and remove from the heat.

5.      Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.

KONA COFFEE RUB

           Decaffeinated Kona coffee                          1 tsp   

           Granulated Garlic                                        1 tsp 

           Ground black pepper                                  1 tsp 

           Seasoning salt                                            1 tsp 

           Sugar                                                          1 tsp  

           Grated parmesan                                        1 tsp 

           Dry mustard powder                                    1 tsp 

TO SERVE

18 oz Dry Aged Sirloin                               1 ea

Coffee Rub                                                  2 Tbsp

Shallot Butter                                              1 oz

1.      Roll the sirloin in the coffee rub pressing upon rub to create a "crust".

2.      Grill the sirloin to the desired temperature being careful not to burn the crust.

3.      Brush the sirloin with the butter and allow the sirloin to "rest" for 5 minutes

4.      Carve the sirloin from the bone, slice it into 9-10 pieces and place it on large platter

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