Filet of Beef Roasted with Coffee Beans & Pasilla Chile Broth
This will be a jaw-dropping centerpiece to any holiday dinner you're having with just a few good friends.
- 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 finely ground coffee beans
- 1 tablespoon cocoa powder
- 1/8 teaspoon ground cinnamon
Pasilla Chile Broth
- 1 tablespoon butter
- 1/2 large white onions, roughly chopped (8 ounces)
- 4-8 cloves garlic, peeled
- 2 pasilla chilies, stemmed, seeded, and torn into large pieces (approximately 1/2 ounce)
- 1 thick white corn tortillas (approximately 3/4 ounces)
- 2 1/2 cups chicken stock
- 1/4 cup cream
- 1 teaspoon coarse salt
- 1 teaspoon brown sugar
- 1 watercress leaf, cleaned and rinsed
Filet: Tie the filet of beef with butcher twine at 1/2-inch intervals. Rub the filet well with salt and pepper. Rub the filet with the olive oil. Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef. Allow to marinate approximately 30 minutes.
Preheat oven to 400°F. Place the filet on a roasting rack in a roasting pan. Roast the filet for 10 minutes. Immediately lower the heat to 250°F. After 20 minutes, check the internal temperature of the filet (125°F for medium rare or 135°F for medium). If further cooking is necessary, return the beef to the oven (still set at 250°F) and slowly roast to the desired temperature. Remove the filet from the oven and keep warm.
Broth: Heat a saucepan over medium high heat. Add the butter and sauté the onion and garlic cloves until nicely browned. Add the pieces of pasilla chile and tortilla pieces and slowly sauté until the ingredients are golden brown. Lower the heat to medium low if necessary. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes. Remove from the heat and allow to cool. Transfer the ingredients to blender and puree for approximately 1 minute or until smooth. Pass the sauce through a sieve to remove any chunky pieces. Add the cream, salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some addition chicken stock or water to correct to a light consistency. Reserve until ready to serve.
Serving: Before carving, remove the string. Slice the filet into 1/4-inch thick slices. Ladle some of the Pasilla Chile Broth over the filet. Garnish with watercress sprigs.