Recipe by Ms B.
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.
Top Review by rosslare
Very good and very different from anything I ever made or had before. I scaled down to 2 portions, just in case. This is fillet of beef rolled in coffee grains and cocoa powder, I used espresso coffee, no grains to be detected in the end product. I was a bit dubious about it, nice but maybe needing something...? The pasilla sauce is also something else, very, very good!
- 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
Pasilla Chile Broth
- 1 tablespoon butter
- 1⁄2 large white 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 white 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
Directions See How It's Made
- 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 Degrees F.
- Place the filet on a roasting rack in a roasting pan.
- Roast the filet for 10 minutes.
- Immediately lower the heat to 250 degrees F.
- After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 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 filet from the oven and keep warm.
- 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.
- SAUCE: 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.