Ancho Crusted Beef Tenerloin - Grand Casino - - The News for South Mississippi

Ancho Crusted Beef Tenerloin - Grand Casino

Brulo's Restaurant, Grand Casino Gulfport

Makes 1 serving – Prep Time 45 minutes


  • 4 each beef tenderloin, lean R-T-C
  • 8 oz clarified butter

Ancho Mix:

  • 2 each dried ancho peppers, ground
  • 2 teaspoons ground nutmeg, freshly ground
  • ½ teaspoon ground cloves
  • 2 teaspoons kosher salt
  • 1 tablespoon ground black pepper, freshly ground

Other Ingredients:

  • 3 ounces crab meat, jumbo lump
  • 1 oz butter, browned
  • 5 ounces espagnole sauce, see recipe
  • 4 each potato, jumbo
  • 1 tablespoon roasted garlic puree
  • 1 tablespoon cilantro, chopped fine
  • 2 teaspoons kosher salt
  • 1 tablespoon white pepper, freshly ground
  • ¼ cup coconut milk

  1. Grind all of the spices together in a spice grinder.
  2. Rub beef generously with ancho mix, let sit for 2 hours in refrigerator to marinade.
  3. Peel the potatoes. Slice off 8 thin slices from the outside, cube the rest and boil to make mash.
  4. Fry the potato strips until golden brown. Season with salt and pepper.
  5. When boiled potatoes are done combine with garlic, cilantro and milk. Whip until creamy.
  6. Heat clarified butter in skillet, sear beef on both sides, finish cooking in oven.
  7. Save pan juices from searing. Add crab and whole butter to brown.
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