Filet Of Beef In Pasilla Chile Sauce Recipes

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:

• 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:

• Toast the chiles in a dry saute pan over medium heat for 4-5 minutes.
• Cool, stem, seed and break into pieces.
• Place onion, tomato and garlic in large saute pan.
• Put under broiler until well browned/blackened-about 15 minutes.
• Cool slightly, scrape into blender or processor.
• Deglaze pan with stock and pour into blender.
• Add chiles, process until you get a coarse puree.
• Set aside.
• Salt and pepper steaks, sear in pan with a little oil until a nice crust forms.
• Remove steaks to plate.
• Pour any oil out of pan, pour in sauce and fry sauce stirring with wooden spoon.
• Once boiling, reduce to simmer, add sugar, S&P to taste and cook for 20 minutes.
• If sauce becomes too thick add a tbl or so of water.
• Can be made ahead to this point.
• Keeping the sauce at the barest simmer, add cilantro and steaks.
• Continuously spoon sauce over steaks and poach them to desired doneness.
• About 5 minutes to med rare.
• Pool sauce on plate, place steak on plate, spooning a little sauce over.
• Top steak with avocado relish and sprinkle plate with grated cheese.

Steps:

• Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
• Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
• Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
• Serve topped with cheese.

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.
• Ladle some of the Pasilla Chile Broth over the filet.
• Garnish with watercress sprigs.
• SAUCE: Heat a saucepan over medium high heat.
• Add the butter and sauté the onion and garlic cloves until nicely browned.
• Add the pieces of pasilla chile and tortilla pieces and slowly sauté 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.