Filet Of Beef Roasted With Coffee Beans In Pasilla Chile Broth
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
63
Sourness
35
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Coarse Salt2 tbsps
Olive Oil1 tbsp
Cocoa Powder1 tsp
Ground Cinnamon1 tbsp
Butter1 large
White Onion (roughly chopped)2.5 cups
Chicken Stock1 cup
Heavy Cream1 tsp
Brown SugarDirections:
1
Rub the meat well with 1 teaspoon salt, pepper, and olive oil
2
Combine the ground coffee, cocoa powder and cinnamon and mix well
3
Spread the mixture over a work surface and roll the beef in it until coated evenly
4
Allow to marinate approximately 30 minutes at room temperature ¿ it won't cook evenly if it's cold
5
Heat a saucepan over medium-high heat
6
Add the butter and saute the onion and garlic cloves until nicely browned
7
Add chiles and tortilla pieces and lower the heat, gently sauteing until they are golden brown
8
Add the chicken stock
9
Bring the stock to a boil, then simmer, lightly covered, for 10 minutes
10
Remove the stock from the heat and allow to cool
11
Preheat the oven to 400 degrees F
12
Transfer the ingredients to a blender and puree for 1 minute or until smooth
13
Pass the sauce through a sieve to remove any coarse pieces
14
Add the cream, remaining 1 teaspoon salt and brown sugar and blend
15
The sauce should not be too thick
16
If too thick, add some more chicken stock or water; it should be a very light consistency
17
Reserve
18
Place the beef on a roasting rack in a roasting pan
19
Roast in the oven for 10 minutes
20
Immediately lower the heat to 250 degrees F and roast for 20 minutes
21
Check the beef's internal temperature with a meat thermometer (125 degrees F for medium-rare, 135 degrees F for medium)
22
If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature
23
Remove the beef from the oven and let rest for a few minutes
24
Before carving, remove the string
25
To serve, slice the filet into 1/4-inch thick slices
26
Ladle the pasilla chile broth over the filet