Filet Of Beef Roasted With Coffee Beans, Pasilla Chile Broth And Creamy White Grits With Greens And Wild Mushrooms
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
58
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Coarse Salt2 tbsps
Virgin Olive Oil1 tbsp
Cocoa Powder1 tsp
Ground Cinnamon4 cups
Water1
Salt4 cups
Grits (coarse white)1 tbsp
Butter110 g
Arugula2.5 cups
Chicken Stock1 cup
Cream1 tsp
Brown SugarDirections:
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 (125 degrees F for medium rare or 135 degrees F for medium)
12
If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) 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
Spoon some of the Creamy White Grits with Bitter Greens and Wild Mushrooms in the center of each dinner plate
17
Arrange the slices of filet around the grits
18
Ladle some of the Pasilla Chile Broth over the filet
19
Garnish with watercress sprigs
20
In a heavy bottomed 2 quart pot, bring the water to a boil
21
Add the salt
22
Add the grits while stirring
23
Bring the water back to a boil
24
Lower the heat to a very low simmer
25
Cover the pot but stir every 2 to 3 minutes until the grits are thick
26
The grits will take approximately 20 minutes to cook
27
If the grits become to thick, add a little water to adjust the consistency
28
In a skillet over medium high heat, melt the butter until foaming
29
Add the chopped onions and garlic
30
Saute until the onion is translucent
31
Add the shiitake mushrooms and saute until lightly cooked
32
Add the greens and briefly saute until wilted
33
Remove from the heat
34
Adjust seasonings with salt and pepper
35
When the grits are cooked and ready to serve, stir the greens and mushroom mixture into the grits and keep warm
36
Heat a saucepan over medium high heat
37
Add the butter and saute the onion and garlic cloves until nicely browned
38
Add the pieces of pasilla chile and tortilla pieces and slowly saute until the ingredients are golden brown
39
Lower the heat to medium low if necessary
40
Add the chicken stock
41
Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes
42
Remove from the heat and allow to cool
43
Transfer the ingredients to blender and puree for approximately 1 minute or until smooth
44
Pass the sauce through a sieve to remove any chunky pieces
45
Add the cream, salt and brown sugar and blend
46
The sauce should not be too thick
47
If too thick, add some addition chicken stock or water to correct to a light consistency
48
Reserve until ready to serve