Coffee Rubbed Filet Mignon With Ancho Mushroom Sauce Recipe 455

Steps:

• COFFEE RUB FILET: Combine all spices in a bowl. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6 to 7 minutes. Remove from the pan and let rest 5 minutes before serving. SAUCE: Place chicken stock in a medium saucepan over high heat and cook until reduced to 2 cups. Heat oil in a large sauté pan over high heat. Add the mushrooms, shallot and garlic and cook until the mushrooms are golden brown and liquid has evaporated. Whisk the ancho puree into the reduced chicken stock then add to the pan with the mushrooms. Bring to a boil and cook until the sauce is reduced by half, stirring occasionally, approximately 15 to 20 minutes. Season with honey, salt and pepper then fold in the cilantro or parsley. Ladle sauce onto plates and top with steak and drizzle with smoked red pepper sauce and sprinkle with chopped chives. * Ancho puree –soak 3 ancho chiles in boiling water for 30 minutes. Remove the chiles from the soaking liquid, remove stems and seeds and puree in a blender with some of the soaking liquid until smooth.

Steps:

• For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
• For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

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.