Filet of Beef Roasted With Coffee Beans, Pasilla Chi

Recipe by Ms B.
READY IN: 1hr 15mins




  • 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.