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Receta Coffee Roasted Beef Fillet With Sage And Wild Mushrooms
by Global Cookbook

Coffee Roasted Beef Fillet With Sage And Wild Mushrooms
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Ingredientes

  • 2 lb Fillet of beef (Chateaubriand)
  • 1 tsp Coarse salt
  • 1 tsp Freshly-grnd black pepper
  • 2 Tbsp. Extra-virgin extra virgin olive oil plus extra for garn
  • 2 Tbsp. Finely grnd coffee
  • 3 Tbsp. Butter
  • 1/2 x Onion, chopped
  • 4 x Garlic cloves, chopped
  • 2 x Pasilla chilies, stemmed, seeded, and torn into pcs
  • 2 c. Chicken stock
  • 1 x Chipotle chile in Adobo sauce
  • 1 Tbsp. Adobo sauce
  • 1 lb Shiitake mushrooms, stems removed and minced
  • 1 Tbsp. Finely minced fresh sage
  • 1 tsp Maple syrup or possibly brown sugar Fresh sage leaves sauteed in butter for garnish

Direcciones

  1. Tie the fillet with butcher twine at 1/2-inch intervals. Rub the fillet with salt, pepper, sage, and oil. Spread coffee over a work surface and roll fillet in it to coat. Marinate fillet for 30 min. Heat a skillet over medium high heat and add in 1 Tbsp. butter. Add in onion and garlic and sautJ till browned. Add in the Pasilla chile and saute/fry. Add in stock, chipotle, and adobo sauce and simmer, cover, for 10 min. Remove from heat and let cold. Transfer ingredients to a blender and pure for 30 seconds. If needed, add in sufficient water to make 2 c.. In a clean skillet heat remaining butter and add in mushrooms and sage and sautJ, stirring, till lightly browned. Add in sauce and scrap the bottom of the skillet with a spoon to deglaze the mushroom juices. Bring the liquid to a boil then simmer for 10 min. Add in salt, pepper, and maple syrup. If sauce becomes too thick, thin with water.
  2. Preheat oven to 400 degrees. Roast fillet on a roasting rack on a roasting pan for 10 min. Reduce oven temperature to 250 degrees and cook the fillet for about 20 min more or possibly till the meat registers 125 degrees for medium rare or possibly 135 degrees for medium meat on a meat thermometer. Serve with slices of fillet over cheddar-cheese grits and garnish with oil and sage.
  3. Yield: 4 to 6 servings