Recipe by Daniel LaGarde, CEC, Hilton Hawaiian Village Beach Resort & Spa
4 servings

INGREDIENTS:
1 tbsp sea salt or Kosher salt
1 tsp celery salt
2 tbsp Maple Flakes
1 tsp granulated garlic
2 tsp granulated onion
1 tsp ground thyme
1 tsp black pepper, table grind
1/8 tsp cayenne pepper
1½ tbsp ground hazelnut coffee
1½ lb veal tenderloin
¼ cup grapeseed oil

SPICE PREPARATION:
1. Mix all ingredients together.
2. Store in an airtight container.

VEAL PREPARATION:
1. Coat the entire veal tenderloin with the coffee crust.
2. Heat a sauté pan with the oil and sear the veal on both sides.
3. Finish cooking in preheated oven (350°F) until medium rare.
4. Let the meat rest for 5 minutes and slice.

APPLE INGREDIENTS:
3 tbsp unsalted butter                                                               
2 Granny Smith apples
1 tbsp Maple Flakes
2 tbsp apple vinegar
Salt and pepper to taste

APPLE PREPARATION:
1. Peel, core and slice the apples.
2. In a sauté pan, heat butter, add sliced apples and Maple Flakes, cook until mixture caramelizes.
3. Add the apple vinegar, sauté till tender and add salt and pepper.