Coffee-roasted beef fillet with sage and wild mushrooms
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Coffee-roasted beef fillet with sage and wild mushrooms
  Beef    Mushrooms  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21044. Report a problem with this recipe.
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      Title: Coffee-roasted beef fillet with sage and wild mushrooms
 Categories: Chef du jur, Meats
      Yield: 4 Servings
      2 lb Fillet of beef
      1 ts Coarse salt
      1 ts Freshly-ground black pepper
      2 tb Extra-virgin olive oil, plus
           Extra for garnish
      1 tb Finely chopped fresh sage,
           Plus 1 tablespoon for sauce
      2 tb Finely ground coffee
      3 tb Butter
    1/2    Onion, minced
      4    Garlic cloves, minced
      2    Pasilla chilies, stemmed,
           Seeded, and torn into pieces
      2 c  Chicken stock
      1    Chipotle chile in Adobo
      1 tb Adobo sauce
      1 lb Shiitake mushrooms, stems
           Removed and chopped
      1 ts Maple syrup or brown sugar
           Fresh sage leaves sauteed in
           Butter for garnish
  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 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

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Recipe ID 21044 (Apr 03, 2005)

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