ANCHO-AND-COFFEE-RUBBED FILET MIGNON WITH ANCHO-MUSHROOM SAUCE

ANCHO-AND-COFFEE-RUBBED FILET MIGNON WITH ANCHO-MUSHROOM SAUCE image

Number Of Ingredients 22

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Spice Rub
2 Tablespoons ancho chile powder
2 Tablespoons instant expresso powder
2 Tablespoons dark brown sugar
1 Tablespoon ground coriander
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper
Mushroom Sauce
3 dried ancho or pasilla chiles
6 cups low-salt chicken broth
3 Tablespoons olive oil
1 1/2 cups chopped red onion
4 garlic cloves, chopped
1 1/2 pounds assorted fresh wild mushrooms, thickly sliced if large
2 cups dry red wine
Cayenne pepper
Steaks
4 1 1/2- to 2-inch-thick filet mignon steaks
2 Tablespoons olive oil
6 Tablespoons chopped fresh cilantro, divided

Steps:

For Mushroom Sauce: Place chiles in medium bowl. Pour enough boiling water over to cover. Let soak unitl chiles soften, turning occasionally, about 30 minutes. Transfer chiles to plat (reserve 1/2 cup soaking liquid). Stem chiles, open, and remove seeds. Place chiles in mini processor; add reserved 1/2 cup soaking liquid. Blend until smooth. Boil broth in large saucepan over high heat until reduced to 2 cups, about 25 minutes. Set reduced broth aside. Heat oil in heavy large skillet over medium-high heat. Add onion; saute until beginning to soften, about 4 minutes. Add garlic and stir 1 minute. Add mushrooms. Saute until brown and tender and almost all juices have evaporated, about 9 minutes. Add wine and boil until almost all wine has evaporated, stirring often, about 9 minutes. Mix in chile pureee and 1 1/2 cups reduced broth. Simmer 1 minute to blend flavors. Season sauce with cayeene, salt, and pepper. For Steaks: Preheat oven to 375 degrees F. Sprinkle both sides of steaks generously with spice rub. Heat large ovenproof skillet over medium-high heat. Add 2 Tablespoons oil. Add steaks and sear until brown and crusty, 1 to 2 minutes per side. Transfer skillet to oven. Roast steaks until cooked to desired donness, about 8 minutes for medium-rare. Meanwhile, rewarm sauce. MIx in 4 Tablespoons cilantro. Thin sauce with remaining reduced broth by tablespoons, if desired. Transfer steaks to plates. Spoon sauce over. Sprinkle with remaining 2 Tablespoons cilantro.