Coffee-Roasted Fillet of Beef with Pasilla Chili Broth

Coffee-Roasted Fillet of Beef with Pasilla Chili Broth

Chef Robert del Grande’s unique method for roasting beef produces a succulent fillet that is perfectly cooked. The coffee and cocoa give the beef fragrance and an appealing color while the pasilla chile in the sauce has a slight coffee flavor that beautifully complements the meat.

Yield: 4-6 servings

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Ingredients

  • For Roasted Filet of Beef:
  • 2-pound fillet of beef (preferably cut from the large end of the whole fillet)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons virgin olive oil
  • 2 tablespoons very finely ground coffee beans
  • 1 tablespoon unsweetened cocoa powder
  • 1/8 teaspoon ground cinnamon
  • For Pasilla Chile Broth:
  • 1 tablespoon unsalted butter
  • 1 cup coarsely chopped white onion
  • 6 whole cloves garlic, peeled
  • 2 pasilla chiles (about ½ ounce). stemmed, seeded, and torn into large pieces
  • 1 thick corn tortilla (about ¾ ounce). 6 inches in diameter, torn into pieces
  • 2½ cups chicken stock, plus more if needed
  • ¼ cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • Shiitake Mushroom Garnish
  • 2 tablespoons unsalted butter
  • ¾ pound shiitake mushrooms, stems removed (and discarded), caps cut into quarters
  • Salt and freshly ground black pepper to taste
  • 6 sprigs watercress

Directions

  1. Do Ahead: The pasilla broth can be made up to 2 days ahead. To store, cover tightly and refrigerate For the beef: Tie the fillet with butcher twine at ½-inch intervals. Rub the fillet well with the salt and pepper, then with the olive oil. In a small bowl, combine the ground coffee, cocoa powder, and cinnamon; mix well. Spread the mixture over a work surface and roll the fillet in the mixture to evenly coat the beef. Allow the beef to marinate approximately 30 minutes at room temperature.
  2. For the pasilla chile broth: Heat a large saucepan over medium-high heat. Add the butter and sauté the onion and garlic until nicely browned, about 10 minutes. Add the pasilla chile and tortilla, reduce the heat slightly, and slowly sauté until golden brown, about another 10 minutes. Add the chicken stock, raise the heat and bring to a boil; reduce the heat and simmer, partially covered, for 10 minutes. Remove from the heat and let cool.
  3. Transfer the mixture to a blender and puree until smooth, about 1 minute. Strain back into the saucepan and add the cream, salt, and brown sugar. The sauce should not be too thick. If it is, thin with more chicken stock or water. Bring the pasilla broth to a boil over medium-high heat. Reduce the heat to low and simmer until ready to serve.
  4. Preheat an oven to 400°. Place the fillet on a roasting rack in a roasting pan. Place in the middle of the oven and cook for 10 minutes. Immediately reduce the heat to 250°. After 20 minutes, check the internal temperature of the fillet (125° for medium-rare and 135° for medium). If further cooking is necessary, return the beef to the 250° oven and slowly roast to the desired temperature. Remove the fillet from the oven and keep warm. Let meat rest at least 10 minutes. Remove the string and carve.
  5. For the shiitake mushroom garnish: Melt the 2 tablespoons butter over medium-high heat in a large skillet. Add the quartered shiitake mushrooms and sauté them quickly until browned, 3 to 5 minutes. Salt and pepper to taste and keep warm.
  6. Assembly: Slice the beef fillet into ¼-inch slices and arrange in 4 to 6 large bowls or deep plates. Ladle some of the pasilla broth over the slices of beef. Spoon some of the sautéed mushrooms over the beef and garnish with watercress sprigs.
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