This recipe is a classic down here, something that's been on the menu for a long time and will always be on the menu. Our owner, Robert del Grande, was the first one to do it, rolling the flank in adobo sauce and giving it a black coating. The hot oven sets that dark color outside, but it's still rosy pink on the inside.
Recipe courtesy of Robert Del Grande
Episode: Coffee Cookin'
Save Recipe Print
Total:
1 hr 45 min
Prep:
20 min
Inactive:
35 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Roast Beef with Gravy

Recipe courtesy of Trisha Yearwood

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roast Beef Sandwiches

Recipe courtesy of Food Network Kitchen

Beef Bourguignon

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.