Filet Of Beef Roasted With Coffee Beans, Pasilla Chi

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs filet of beef (preferably cut from the large end of the whole filet)
• 1 teaspoon coarse salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons virgin olive oil
• 2 tablespoons coffee beans, finely ground
• 1 tablespoon cocoa powder
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 1/2 large onion, roughly chopped (8-ounces)
• 4 -8 garlic cloves, peeled
• 2 pasilla chiles, stemmed, seeded, and torn into large pieces (approximately 1/2-ounce)
• 1 thick corn tortilla (approximately 3/4-ounces)
• 2 1/2 cups chicken stock
• 1/4 cup cream
• 1 teaspoon coarse salt
• 1 teaspoon brown sugar
• watercress leaf, cleaned and rinsed

Recipe

• 1 tie the filet of beef with butcher twine at 1/2-inch intervals.
• 2 rub the filet well with salt and pepper.
• 3 rub the filet with the olive oil.
• 4 combine the ground coffee, cocoa powder and cinnamon and mix well.
• 5 spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef.
• 6 allow to marinate approximately 30 minutes.
• 7 preheat oven to 400 degrees f.
• 8 place the filet on a roasting rack in a roasting pan.
• 9 roast the filet for 10 minutes.
• 10 immediately lower the heat to 250 degrees f.
• 11 after 20 minutes, check the internal temperature of the filet (125 degrees f for medium rare or 135 degrees f for medium).
• 12 if further cooking is necessary, return the beef to the oven (still set at 250 degrees f) and slowly roast to the desired temperature.
• 13 remove the filet from the oven and keep warm.
• 14 before carving, remove the string.
• 15 slice the filet into 1/4-inch thick slices.
• 16 ladle some of the pasilla chile broth over the filet.
• 17 garnish with watercress sprigs.
• 18 sauce: heat a saucepan over medium high heat.
• 19 add the butter and sauté the onion and garlic cloves until nicely browned.
• 20 add the pieces of pasilla chile and tortilla pieces and slowly sauté until the ingredients are golden brown.
• 21 lower the heat to medium low if necessary.
• 22 add the chicken stock.
• 23 bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes.
• 24 remove from the heat and allow to cool.
• 25 transfer the ingredients to blender and puree for approximately 1 minute or until smooth.
• 26 pass the sauce through a sieve to remove any chunky pieces.
• 27 add the cream, salt and brown sugar and blend.
• 28 the sauce should not be too thick.
• 29 if too thick, add some addition chicken stock or water to correct to a light consistency.
• 30 reserve until ready to serve.