Filet Of Beef Roasted With Coffee Beans Pasilla Chi

Description

I adopted this recipe when mean chef (ihhdro) left the site. I haven't yet tried it, but will submit my own comments or amendments when i do. This recipe is originally from robert del grande.

Ingredients

• Filet Of Beef
• Coarse Salt
• Fresh Ground Black Pepper
• Virgin Olive Oil
• Coffee Beans
• Cocoa Powder
• Ground Cinnamon
• Butter
• White Onion
• Garlic Cloves
• Pasilla Chiles
• White Corn Tortilla
• Chicken Stock
• Cream
• Brown Sugar
• Watercress Leaf

Instructions

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
12. If further cooking is necessary, return the beef to the oven 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 saut the onion and garlic cloves until nicely browned
20. Add the pieces of pasilla chile and tortilla pieces and slowly saut 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