For the coffee rub:
½ cup fine ground coffee
1 tablespoon ground cumin
1 tablespoon ground
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
Combine all above ingredients and roll the lean beef tenderloin in it. Heat a medium size pan until very hot and sear the encrusted beef tenderloin on all sides. Place on a plate and put in a freezer for 4 hours or completely frozen.
For the harissa:
2 red peppers roasted and seeded
2 ea dried red chilies (Arbol)
½ cup of cilantro
2 petals of preserved lemons
1 tablespoon of ground cumin
½ cup of extra virgin olive oil
Salt and pepper to taste
Place the red peppers, preserved lemons, cumin, cilantro and red chilies in a blender puree for 2 minutes. Season to taste and incorporate extra virgin olive oil. Set aside until plating.
Remove the beef tenderloin form the freezer. Slice the beef as thin as possible. Place sliced meat on a chilled plate. Drizzle with roasted red pepper harissa. Top with shaved parmesan. Extra virgin olive oil to finish and some micro pepper cress for garnish.
