Food Network: Filet of Beef Roasted with Coffee Beans in Pasilla Chile Broth

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Filet of Beef Roasted with Coffee Beans in Pasilla Chile Broth
Recipe courtesy Chef Robert del Grande, Cafe Annie, Houston, TX

Ingredients
2 pounds beef filet (preferably cut from the large end
of a whole filet) tied with butcher twine in 1/2-inch intervals
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons finely ground coffee beans (preferably espresso)
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 large white onion, roughly chopped
4 to 8 garlic cloves, peeled and left whole

2 pasilla chiles, stemmed, seeded and torn into large pieces
1 thick white corn tortilla, torn into pieces
2 1/2 cups chicken stock
1/4 cup heavy cream
1 teaspoon brown sugar

Instructions
Rub the meat well with 1 teaspoon salt, pepper, and
olive oil.

Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the
mixture over a work surface and roll the beef in it until coated evenly. Allow to
marinate approximately 30 minutes at room temperature – it won't cook evenly
if it's cold.

Heat a saucepan over medium-high heat. Add the butter and saute the onion and
garlic cloves until nicely browned. Add chiles and tortilla pieces and lower the
heat, gently sauteing until they are golden brown. Add the chicken stock. Bring
the stock to a boil, then simmer, lightly covered, for 10 minutes. Remove the
stock from the heat and allow to cool.

Preheat the oven to 400 degrees F.

Transfer the ingredients to a blender and puree for 1 minute or until smooth. Pass
the sauce through a sieve to remove any coarse pieces. Add the cream, remaining 1
teaspoon salt and brown sugar and blend. The sauce should not be too thick. If too
thick, add some more chicken stock or water; it should be a very light
consistency. Reserve.

Place the beef on a roasting rack in a roasting pan. Roast in the oven for 10
minutes. Immediately lower the heat to 250 degrees F and roast for 20 minutes.
Check the beef's internal temperature with a meat thermometer (125 degrees F for
medium-rare, 135 degrees F for medium). If further cooking is necessary, return
the beef to the oven (still set at 250 degrees F) and slowly roast to the desired
temperature. Remove the beef from the oven and let rest for a few minutes. Before
carving, remove the string.

To serve, slice the filet into 1/4-inch thick slices. Ladle the pasilla chile
broth over the filet.