Filet Of Beef Roasted With Coffee Beans Pasilla Chile Broth And Creamy White Grits With Greens And Wild Mushrooms Recipes

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FILET OF BEEF ROASTED WITH COFFEE BEANS IN PASILLA CHILE BROTH



Filet of Beef Roasted with Coffee Beans in Pasilla Chile Broth image

This recipe is a classic down here, something that's been on the menu for a long time and will always be on the menu. Our owner, Robert del Grande, was the first one to do it, rolling the flank in adobo sauce and giving it a black coating. The hot oven sets that dark color outside, but it's still rosy pink on the inside.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds beef filet (preferably cut from the large end of a whole filet) tied with butcher twine in 1/2-inch intervals
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons finely ground coffee beans (preferably espresso)
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 large white onion, roughly chopped
4 to 8 garlic cloves, peeled and left whole
2 pasilla chiles, stemmed, seeded and torn into large pieces
1 thick white corn tortilla, torn into pieces
2 1/2 cups chicken stock
1/4 cup heavy cream
1 teaspoon brown sugar

Steps:

  • Rub the meat well with 1 teaspoon salt, pepper, and olive oil.
  • Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the beef in it until coated evenly. Allow to marinate approximately 30 minutes at room temperature ¿ it won't cook evenly if it's cold.
  • Heat a saucepan over medium-high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add chiles and tortilla pieces and lower the heat, gently sauteing until they are golden brown. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for 10 minutes. Remove the stock from the heat and allow to cool.
  • Preheat the oven to 400 degrees F.
  • Transfer the ingredients to a blender and puree for 1 minute or until smooth. Pass the sauce through a sieve to remove any coarse pieces. Add the cream, remaining 1 teaspoon salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some more chicken stock or water; it should be a very light consistency. Reserve.
  • Place the beef on a roasting rack in a roasting pan. Roast in the oven for 10 minutes. Immediately lower the heat to 250 degrees F and roast for 20 minutes. Check the beef's internal temperature with a meat thermometer (125 degrees F for medium-rare, 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 beef from the oven and let rest for a few minutes. Before carving, remove the string.
  • To serve, slice the filet into 1/4-inch thick slices. Ladle the pasilla chile broth over the filet.

FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHI



Filet of Beef Roasted With Coffee Beans, Pasilla Chi image

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.

Provided by Ms B.

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.

Nutrition Facts : Calories 889, Fat 70.9, SaturatedFat 27.7, Cholesterol 188, Sodium 1551.8, Carbohydrate 15.3, Fiber 2.3, Sugar 4.4, Protein 46.3

PAN-ROASTED BEEF FILET IN COFFEE AND MOLASSES SHELLAC



Pan-Roasted Beef Filet in Coffee and Molasses Shellac image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup chicken broth
1 cup yellow southern-style grits, uncooked
1/2 cup milk
1/2 cup grated cheddar cheese
1/2 cup diced and cooked hickory-smoked bacon
1 tablespoon pureed chipotle chiles in Adobo sauce
Kosher salt and cracked black pepper, to taste
2 tablespoons double espresso
2 tablespoons molasses
3/4 cup glace de viande
4 (8-ounce) center-cut beef tenderloin fillets
2 tablespoons corn oil
1 cup white onion, julienned
1 tablespoon minced garlic
6 cups cleaned spinach leaves
2 tablespoons butter

Steps:

  • To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.

COFFEE-ROASTED FILLET OF BEEF



Coffee-Roasted Fillet of Beef image

Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.

Provided by Julie Powell

Categories     dinner, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 17

2 dried pasilla chilies
1 6-inch white-corn tortilla
3 tablespoons unsalted butter
1 1/2 cups chopped white onion
4 large cloves garlic
2 1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 teaspoon light-brown sugar
3 tablespoons medium-roast coffee beans, finely ground
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
3/4 pound shiitake mushrooms, stemmed and quartered
Sprigs of watercress

Steps:

  • Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
  • Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
  • Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
  • Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
  • In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
  • Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram

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