Coffee Roasted Fillet Of Beef Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

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. Spoon some of the Creamy White Grits with Bitter Greens and Wild Mushrooms in the center of each dinner plate. Arrange the slices of filet around the grits. Ladle some of the Pasilla Chile Broth over the filet. Garnish with watercress sprigs.
• In a heavy bottomed 2 quart pot, bring the water to a boil. Add the salt. Add the grits while stirring. Bring the water back to a boil. Lower the heat to a very low simmer. Cover the pot but stir every 2 to 3 minutes until the grits are thick. The grits will take approximately 20 minutes to cook. If the grits become to thick, add a little water to adjust the consistency.
• In a skillet over medium high heat, melt the butter until foaming. Add the chopped onions and garlic. Saute until the onion is translucent. Add the shiitake mushrooms and saute until lightly cooked. Add the greens and briefly saute until wilted. Remove from the heat. Adjust seasonings with salt and pepper.
• When the grits are cooked and ready to serve, stir the greens and mushroom mixture into the grits and keep warm.
• Heat a saucepan over medium high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add the pieces of pasilla chile and tortilla pieces and slowly saute 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.

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.

Steps:

• Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
• In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
• Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
• To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.

Steps:

• In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy.