Coffee Rubbed Beef with Farro and Wild Mushrooms

Serves 6

Farro has been used in Italy since ancient Roman times, and today we import it from Umbria and Abruzzo. Americans generally call this grain "spelt," although under that name it's typically used in baking. Faro is simple to cook on the stovetop, and its earthy flavor and nice texture makes it an interesting alternative to pasta or rice.

The 2002 Paradise Ridge "Rockpile Vineyard" Cabernet Sauvignon is the inspiration for this combination of ingredients. The mushrooms and cherries add complexity to the dish's flavor, texture and color. Because they enhance the perception of tannins in the wine, I've added coffee and salt to bring the tastes back into balance. Delicious, rustic and very nutritious, this dish can be served as a room temperature luncheon or as a warm dinner. If you prefer the beef to be served warm, start the farro first, then cook the beef while the farro simmers. You can easily reheat the farro in the oven before serving.

For the beef

1 1/2 pound tri-tip beef or New York Steak (ask your butcher to trim the beef and remove all the outside fat, and to cut it into 1-inch-thick pieces, with the grain)
1 1/2 teaspoons ground coffee
1 1/2 tablespoons canola oil

For the farro

4 garlic cloves, peeled and whole
6 tablespoons extra virgin olive oil
1/2 medium yellow onion, finely diced
3/4 cup carrot, peeled and diced
1/2 pound crimini mushrooms, halved and sliced (you can also use any other wild mushroom)
2 1/4 teaspoons fresh thyme, chopped
2 1/4 teaspoons fresh oregano, chopped
1 1/2 cups farro
3 tablespoons fresh Italian parsley, chopped
1/3 cup sun-dried cherries, roughly chopped

For the final plate

6 sprigs of fresh thyme or oregano
3 ounces medium sharp white cheddar cheese, in 3/8-inch cubes
1 1/2 quarts arugula
medium coarse sea salt and black pepper

Cooking the beef:

Tenderize the meat by placing the pieces on a cutting board between 2 pieces of plastic wrap, then pounding with the smooth side of a mallet until each piece is 3/4 inch thick.

Remove the top layer of plastic and season the meat evenly with 3/4 teaspoon of ground coffee, 6 grinds of a peppermill and some medium coarse sea salt. Flip the meat and repeat on the other side.

Place a medium sauté pan over medium heat. Before it heats up, pour the canola oil in the pan and place the seasoned beef in the pan. Place a grill press on top of the beef and cook uncovered until the bottom of the beef is seared, about 5 minutes. Remove the press, turn the beef, replace the press and turn the heat to medium-low. Cook until the beef is medium-rare, 4-5 minutes more.

Remove the press and place the beef on a platter to rest.

Cooking the farro:

Place a small saucepan over medium-low heat. Add 1 tablespoon of olive oil and the garlic cloves. Cook slowly for 5-7 minutes, turning the garlic a few times during the cooking so that all sides turn golden brown.

Add the onions, 3/4 teaspoon of salt and 8 grinds of black pepper. Cover and cook for until the onions are translucent, about 5 minutes. Add the carrots and cook for another 4-5 minutes. Add the mushrooms, thyme and oregano, then cover and cook until the mushrooms and carrots are tender, approximately 8-10 minutes.

In the meantime, place 2 quarts salted water in a medium sauce pan and bring to a boil. Add the farro and simmer for 20-25 minutes. The farro should be al dente. (This term means literally that the grain still has a "bite" to it, without tasting hard or raw in the center.)

Drain the farro into a colander, then place in a mixing bowl. Add 1 1/2 tablespoons of olive oil and mix gently. Add the vegetable mixture, dried cherries and chopped parsley and mix. Season to taste with coarse sea salt and ground pepper.

Serving the dish:

On each plate, place a handful of arugula and top it with a cup of the farro. Slice the beef into 30 slices and place 5 on each plate. Drizzle with the remaining olive oil, then sprinkle with the cheddar cheese. Garnish with fresh herb sprigs.

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