Tim Love brings beef tenderloin to The Dish

Tim Love brings western cuisine to The Dish 04:46

Texas chef Tim Love is known for his urban western cuisine and his big personality. With multiple restaurants in the Lone Star State, Love consistently serves up award-winning dishes and has created a unique brand by thriving as a celebrity chef who sticks to his roots.

Here is how to make some of his signature dishes: Roasted garlic stuffed beef tenderloin with western plaid hash and syrah demi-glaze, burnt carrots, mushroom oatmeal, ancho chili chocolate cake, farro congee and a tequila old fashioned to drink!

Roasted garlic stuffed beef tenderloin with western plaid hash and syrah demi-glaze

(yields: 4 servings)


6 beef tenderloin filets

15 whole cloves roasted garlic

1 ½ cups julienne red peppers

1 ½ cups julienne red onion

1 ½ cups julienne green cabbage

1 ½ cups julienne red cabbage

3 cups veal stock (reduced by half)

1 ½ cups australian syrah

3 russet potatoes

16 cups peanut oil

½ cup minced jalapeno

kosher salt and cracked fresh pepper

1 ½ cups olive oil


In a saucepot add ½ cup of wine and bring to a boil. After ½ has evaporated add veal stock and simmer until ready to use.

Make a small slit in the side of each tenderloin with a paring knife and stuff 1 large clove of garlic in each and set aside.

In a 4-quart saucepan add peanut oil and heat to 325 degrees. On a mandolin or by hand julienne the potatoes to ¼ inch strips and place in cool water to remove some starch.

When oil reaches 325 degrees carefully drop potatoes in oil stirring frequently. Cook for approximately 4 minutes or until golden brown. Remove from oil into a bowl and season with salt and pepper.

In a large, hot, iron skillet or flat grill put ¼ cup olive oil and add peppers, cabbage, onions, and remainder of garlic. Cook until cabbage is wilted adding salt and pepper to taste. Add remainder of wine to cabbage mixture and simmer.

In a hot sauté pan add a ¼ cup olive oil. Season fillets by rubbing the salt and pepper into the top and bottom of the steak. Place all four steaks in the pan at once and sear on high for 1 ½ minutes each side and place in a 350 degree oven for 4 minutes for medium rare to medium.

To plate, place potatoes in center of plate add the cabbage on top. Place tenderloin on top of the cabbage and pour veal stock o top of the steak. Garnish with a seasonal green vegetable like grilled asparagus or green beans.

Burnt carrots

(yields: 8 servings)


15 large washed whole carrots

¾ cups peanut oil

6 tbsp honey

5 oz goat cheese

4 tbsp chili flakes

salt and pepper to taste


Wash carrots and trim ends, do not peel. Cut into approximately 4 inch lengths. Blanch in boiling water until just tender and let cool completely

Over high, heat a large skillet. Place peanut oil into skillet and heat until it just starts to smoke. Gently place carrots in pan and season with salt and pepper. Do not shake pan. Allow carrots to char then rotate in pan and char the remaining sides.

Remove from pan and place in stainless steel mixing bowl. Top carrots with honey, goat cheese and chili flakes. Adjust seasonings to taste with salt and pepper. Serve in your favorite serving vessel.

Mushroom oatmeal

(yields 8 servings)


2 tbsp chopped garlic

2 tbsp minced shallot

2 tsp chili flakes

½ cup brunoise fennel

3 cups oats

6 cups chicken stock

4 tbsp unsalted butter

2 tbsp fresh thyme

2 tsp fresh rosemary

2 tsp fresh sage

2 tsp fresh chives

2 tbsp salt just a pinch of poultry rub

1 ½ cups roasted wild mushroom blend

Directions: Sauté fennel, garlic, shallot and chili flake in medium saucepot over medium heat until shallots are translucent.

Add oats and toast slightly in pot with veg. Add chicken stock and bring to a rapid boil. Reduce heat and simmer 1 to 2 minutes.

Remove from heat, add salt, poultry rub, butter and herbs. Stir in butter until it is completely incorporated. fold in roasted mushroom blend.

Ancho chili chocolate cake

(yields: 8, 5oz ramekins)


½ cup ancho puree

¼ cup orange juice

¾ cup butter

6 ½ oz sugar

1 lb chocolate

pinch of salt

4 eggs

2 tbsp ap flour


Combine ancho puree, orange juice, butter and sugar in a saucepan and bring to scolding temperature.

In a mixing bowl combine the chocolate and salt, pour ancho mix over chocolate. Using the paddle attachment, stir the chocolate and puree mix until combined.

Add in the eggs 2 at a time until incorporated fully. Scrape the sides of the bowl. on low add in flour. Mix until just combined.

Using the gray scoop, portion better into sprayed ramekins. bake at 350°f for 14 - 16 minutes. remove from oven and let cool.

For easiest removal, let anchos chill in fridge for 4 - 6 hours then use a knife to loosen sides and tap on table to remove from ramekin.

Ancho puree ingredients:

8 cups anchos (stemmed and deseeded)

¼ cup sugar just enough water to cover anchos


Over medium heat, cook anchos until soft remove from stove top, using measuring cup remove some water to prevent mixture from being too runny.

Puree mixture with a stick blender adding in reserved liquid if needed.

Run ancho puree through a chinois, let cool then quart up.

Farro congee (yields: 8 servings)


8 tbsp garlic

8 tbsp shallot

1 cup guanciale

1 lb cherry tomatoes, cut in half

3 cups cooked farro

8 tbsp butter

1 cup kale pesto

3 cups chicken stock

1 cup micro greens

8 soy-cured yolks


Sauté garlic, shallot and guanciale

Add farro and sauté add chicken stock, butter, tomatoes and sauté top with pesto, micro greens and a soy cured egg yolk


1 cup soy sauce

8 egg yolks


Separate eggs reserving yolks. Submerge yolks in soy sauce for 2 to 3 hours, refrigerated.

Kale pesto


1 lb kale, loosely packed

6 qts spinach, loosely packed

2 ½ cups margarine

3 cups pistachios

½ cup garlic

6 cups parmesan

12 cups olive oil blend

1 tbsp salt


Combined ingredients in food processor

Tequila old fashioned


¼ cup casamigos anejo

3 dashes of angostura bitters

half a packet of raw sugar

1 cherry

1 orange quarter slice


Crush cherry and orange with bitters and sugar in a pint glass. Add in ice and 2 oz of casamigos anejo and stir. Pour over fresh ice with a cherry garnish and flamed orange peel.