Coffee-roasted beef fillet with sage and wild mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fillet of beef |
| (Chateaubriand) | ||
| 1 | teaspoon | Coarse salt |
| 1 | teaspoon | Freshly-ground black pepper |
| 2 | tablespoons | Extra-virgin olive oil, plus |
| Extra for garnish | ||
| 1 | tablespoon | Finely chopped fresh sage, |
| Plus 1 tablespoon for sauce | ||
| 2 | tablespoons | Finely ground coffee |
| 3 | tablespoons | Butter |
| ½ | Onion, minced | |
| 4 | Garlic cloves, minced | |
| 2 | Pasilla chilies, stemmed, | |
| Seeded, and torn into pieces | ||
| 2 | cups | Chicken stock |
| 1 | Chipotle chile in Adobo | |
| Sauce | ||
| 1 | tablespoon | Adobo sauce |
| 1 | pounds | Shiitake mushrooms, stems |
| Removed and chopped | ||
| 1 | teaspoon | Maple syrup or brown sugar |
| Fresh sage leaves sauteed in | ||
| Butter for garnish | ||
Directions
Tie the fillet with butcher twine at ½-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 minutes.
Heat a skillet over medium high heat and add 1 tablespoon butter. Add onion and garlic and saute until browned. Add the Pasilla chile and saute. Add stock, chipotle, and adobo sauce and simmer, cover, for 10 minutes. Remove from heat and let cool. Transfer ingredients to a blender and puree for 30 seconds. If needed, add enough water to make 2 cups.
In a clean skillet melt remaining butter and add mushrooms and remaining tablespoon of sage and saute, stirring, until lightly browned. Add sauce and scrape the bottom of the skillet with a spoon to deglaze the mushroom juices. Bring the liquid to a boil then simmer for 10 minutes. Add salt, pepper, and maple syrup. If sauce becomes too thick, thin with water.
Preheat oven to 400 degrees. Roast fillet on a roasting rack on a roasting pan for 10 minutes. Reduce oven temperature to 250 degrees and cook the fillet for about 20 minutes more or until the meat registers 125 degrees for medium rare or 135 degrees for medium meat on a meat thermometer. Serve with slices of fillet over cheddar-cheese grits and garnish with oil and sage.
Yield: 4 to 6 servings
CHEF DU JOUR ROBERT DEL GRANDE SHOW #DJ9062