(Serves 6)


1 tablespoon cinnamon
1 tablespoon coriander, crushed
1 tablespoon sugar
1 tablespoon paprika
1/2 tablespoon cayenne pepper
4 lb. beef tenderloin center cut, cut into 12 medallions

Combine all ingredients except beef in a bowl. Set aside. (Mix can be made in bulk; store in air-tight container.) Dredge meat in dry rub as if breading the pieces. Grill over wood (ideally, mesquite or chicory). Serve with desired vegetables, chipotle mashed potatoes and mango salsa.


Mango Salsa
(Yields 2 gallons)

15 mangos, peeled and diced
2 bunches cilantro
5 jalapeños, seeded and diced
2 yellow peppers, seeded and diced
2 red peppers, seeded and diced
2 poblano chilies, seeded and diced
2 red onions, peeled and chopped
1 can (2.2 pounds) mango puree
Salt, to taste
Mix all ingredients.


Chipotle Mashed Potatoes
(Yields 12 pounds)

2 ounces garlic, peeled and roasted
10 pounds potatoes, peeled and chopped into 4 to 6 pieces
1 pound cream cheese
1 pound butter, melted
.75 ounce chipotle chile, (chopped finely, no seeds)
1 pound sharp cheddar cheese
1 cup whipping cream

Boil potatoes and cook until tender. Drain and whip until smooth. Add other ingredients and continue mixing until incorporated. Keep warm until service.