FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHILE BROTH AND CREAMY WHITE GRITS WITH GREENS AND WILD MUSHROOMS

Filet of Beef Roasted with Coffee Beans, Pasilla Chile Broth and Creamy White Grits with Greens and Wild Mushrooms image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

2 pound filet of beef (preferably cut from the large end of the whole filet)
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons virgin olive oil
2 tablespoons finely ground coffee beans
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
Creamy White Grits with Bitter Greens and Wild Mushrooms, recipe follows
Pasilla Chile Broth, recipe follows
Watercress sprigs, cleaned and rinsed
4 cups water
1 1/2 teaspoon salt
4 cups coarse white grits
1 tablespoon butter
1/2 yellow onion, minced
2 garlic cloves, minced
3/4 pound shiitake mushrooms, stems removed, and caps cut into quarters
4 ounces arugula or other bitter greens, roughly chopped
Salt and freshly ground pepper
1 tablespoon butter
1/2 large white onion, roughly chopped (8 ounces)
4 to 8 garlic whole cloves, peeled
2 pasilla chiles (approximately 1/2-ounce), stemmed, seeded, and torn into large pieces
1 thick white corn tortilla (approximately 3/4-ounce)
2 1/2 cups chicken stock
1/4 cup cream
1 teaspoon coarse salt
1 teaspoon brown sugar

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.