Kona Crusted Sirloin

Capital Grille Recipe

Caramelized Shallot Butter: (Makes enough for 10)
2 sticks butter, salted                                              
1 cup shallot, sliced 1/8 inch thick                      
1 tablespoon butter, clarified                                        
1 teaspoon kosher salt                                                
1 teaspoon freshly cracked pepper                            
1/2 teaspoon fresh lemon juice                                      
1 tablespoon white wine                                                

Allow the whole butter to soften at room temperature. Warm a saute pan over  high heat. Add the clarified butter, heat to the smoke point, and add the shallots. Caramelize the shallots for two minutes and season with 1 teaspoon kosher salt. Continue to caramelize the shallots and deglaze with 1 tablespoon of white wine. Bring to a boil and remove from the heat. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.

Kona Coffee Rub:
1 teaspoon decaffeinated Kona coffee                          
1 teaspoon granulated garlic                                      
1 teaspoon ground black pepper                                  
1 teaspoon seasoning salt                                          
1 teaspoon sugar                                                        
1 teaspoon grated parmesan cheese                                      
1 teaspoon dry mustard powder                                  

Main Dish:
1 (18 oz.) dry aged sirloin                      
2 tablespoons Coffee Rub                                                
1 ounce Shallot Butter                                          

Roll the sirloin in the coffee rub pressing upon rub to create a "crust". Grill the sirloin to the desired temperature being careful not to burn the crust. Brush the sirloin with the butter and allow the sirloin to "rest" for 5 minutes. Carve the sirloin from the bone, slice it into 9-10 pieces and place it on large platter.

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