Instant Coffee Rubbed Beef Tenderloin with Candy Cap Mushroom Demi Glacé, Melted Leeks, Parsnip Puree, Charred Lemon Aioli, and Crispy Shallots

• If using candy cap mushrooms rather than sugar-free maple syrup, heat your demi glacé and whisk in mushroom powder. Let cool then refrigerate overnight to allow the flavors to meld (this is important for brining out the maple flavor of the mushroom).

For the Beef

• Combine the coffee, monk fruit, paprika, onion powder, salt, and garlic powder in a small bowl. Sprinkle all over the steaks, pressing to ensure they are well covered.
• Preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.

For the Leeks

• Clean and trim the leeks to 4-inch segments, discarding the tough green tops and keeping the white and pale green segments. Transfer to a sous vide safe bag and add the butter. Season with a bit of salt and add the garlic, being careful to keep it to the side so it does not change the shape of the leeks. Remove the air from the bag with either a vacuum sealer or using the displacement method. Cook at 185ºF for 30 minutes.
• When ready to serve, gently slice each leek in half lengthwise and either broil briefly until deeply golden, or use a blowtorch to lightly char the cut surfaces.

For the Parsnip Puree

• Combine the parsnips with butter and add water to cover in a small pot. Bring to a boil and cover, simmering until the parsnips are tender. Uncover and cook until most of the liquid is reduced. Transfer to a blender and bend until completely smooth. Season to taste with salt and set aside.

For the Shallots

• Add the avocado oil and shallots to a small pot and heat over medium heat, stirring occasionally with a fork to ensure even cooking. The shallots will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the shallots are a straw color, begin stirring more often and cook until rich golden brown. Remove the pot from the heat. Transfer the shallots from the oil to a paper towel to drain excess oil. Sprinkle with a bit of salt and set aside. (Use a light color pot so that you can easily see the color of the shallots as they cook. Keep the oil after cooking as it makes delicious salad dressing or cooking oil where you want to add onion flavor. It will last for several weeks refrigerated.)

For the Charred Lemon

• Spread the softened butter on the cut surfaces of the lemon. Place cut and butter side down into a very hot pan (either nonstick or cast iron). Sear until lightly charred and then remove and set aside. Wipe the pan clean.

For the Aioli

• Make the aioli by placing the yolk, lemon juice, dijon, garlic, and salt in the bottom of a jar that barely fits the head of an immersion blender.
• Pour oil on top and let settle for one minute.
• Place blender head in bottom of the jar and without moving the blender head, blend on high speed. As the mayo forms, tilt the head of the blender to incorporate the remaining oil, finally moving the head to incorporate any remaining at the top. Season to taste with salt and pepper.
• Alternatively, you can use 1/4 cup store-bought mayonnaise and add a bit of garlic and charred lemon juice to taste.

For the Sauce

• Add the wine to a small pan and cook over medium high heat until only about 1 tablespoon of liquid is left. Add the infused demi glacé (if you used the mushroom powder) and cook until the sauce is thick enough to coat the back of a spoon. Off heat, whisk in butter until smooth. Adjust seasoning to taste with salt, pepper, and sweetener. If using a sugar-free maple syrup, add that along with the demi glacé and adjust salt to taste. Keep warm.

To Finish

• Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 45 seconds to 1 minute. Flip and cook the other side the same way.
• Remove the steaks and serve (no need to rest a reverse seared steak).
• To plate, spread some parsnip puree on a serving platter. Top with leeks, spoon some aioli along side, Add the steak and drizzle with demi glacé. Garnish with fried shallots and serve immediately.