Coffee-Spiced Filet Mignon with Pasilla Chile Sauce

Introduction

Welcome to Love With Recipes! Today, we explore an extraordinary culinary creation that combines the richness of high-quality beef with the vibrant flavors of Southwest U.S. cuisine. The dish features tender filet mignon, meticulously seasoned and coated with a fragrant mixture of coffee, cocoa, and cinnamon, then roasted to perfection. Complemented by a luscious Pasilla Chile broth infused with smoky, spicy notes and finished with a touch of cream, this recipe offers a harmonious balance of flavors and textures. Ideal for special occasions or when you wish to impress guests with a sophisticated, flavor-packed main course, this recipe exemplifies the art of blending robust spices with succulent meat, embodying the culinary spirit of southwestern comfort and elegance.

Preparation Time

Total Time: Approximately 1 hour and 15 minutes

The preparation involves initial seasoning, marination, and sauce preparation, followed by roasting, which requires attentive monitoring for perfect doneness. The overall process ensures maximum flavor infusion while maintaining the tender, juicy texture of the beef.

Needed Equipment

• Sharp chef’s knife
• Kitchen twine/butcher’s string
• Cutting board
• Meat thermometer
• Roasting pan with rack
• Small saucepan
• Blender or immersion blender
• Fine mesh sieve or strainer
• Measuring spoons and cups
• Wooden spoon or spatula
• Cooking tongs
• Serving platter
• Garnish tools (tweezers or small tongs)

Tags

Meat, Southwest cuisine, Elegant dinner, Roast, Spicy, Coffee flavor, Pasilla Chile, Gourmet, Special occasion, High-protein

Serving Size

Serves 4 generous portions, suitable for a main course at a dinner party or family meal.

Difficulty Level

Intermediate — requires careful timing, temperature control, and multi-step sauce preparation.

Allergen Information

• Contains dairy (heavy cream)
• Contains gluten (tortilla torn into the broth)
• Potential cross-contact with nuts if prepared in shared facilities

Dietary Preference

Gluten-free (if gluten-free tortillas are used), nut-free, dairy-inclusive

Course

Main Course

Cuisine

Southwestern U.S.

Ingredients

For the Beef

For the Pasilla Chile Broth

For Garnish

• Watercress sprigs

Instructions

Preparing the Beef

Begin by preparing the beef filets for seasoning and roasting. First, take a sharp chef’s knife and, if needed, trim any excess fat or silverskin from the tenderloin to ensure a uniform cooking process and clean presentation. Use kitchen twine or butcher’s string to tie the filets at 1/2-inch intervals around the circumference; this helps maintain a consistent shape during roasting, promoting even cooking and a professional appearance when sliced.

Next, generously rub the entire surface of the meat with coarse salt and freshly ground black pepper. These basic seasonings serve as a flavor foundation, enhancing the natural beef taste and providing a savory base for the more complex spice rub that follows.

In a small bowl, mix the ground coffee beans, cocoa powder, and cinnamon thoroughly. This aromatic blend forms the spice rub that will create a rich, layered flavor profile with hints of earthiness, bitterness, and warmth. Spread a clean work surface with a sheet of parchment or wax paper to facilitate rolling and coating.

Lightly brush the beef filets with olive oil, ensuring an even coating to help the spice mixture adhere better. Roll the seasoned beef in the coffee-cocoa-cinnamon mixture, pressing gently to ensure an even coat. For maximum flavor infusion, allow the beef to marinate for approximately 30 minutes at room temperature or covered in the refrigerator if preparing in advance.

Roasting the Beef

Preheat your oven to 400°F (200°C). This initial high temperature will develop a flavorful crust on the beef. Place a roasting rack inside a roasting pan, and lay the coated filets on the rack, ensuring they are not crowded to allow heat circulation.

Roast the filets at 400°F for about 10 minutes, which will give a beautiful seared exterior. Immediately reduce the oven temperature to 250°F (120°C) to continue cooking gently and evenly. This slow roasting technique preserves the tenderness and juiciness of the beef while allowing the internal temperature to rise gradually.

After approximately 20 minutes, use a meat thermometer inserted into the thickest part of the filet to check doneness:

• 125°F (52°C) for medium rare
• 135°F (57°C) for medium

Adjust cooking time as needed to reach your preferred doneness. If the internal temperature is below your target, return the beef to the oven and continue roasting, checking every 5 minutes.

Once the desired temperature is achieved, remove the filets from the oven, tent loosely with foil, and let rest for 10 minutes. Resting allows the juices to redistribute within the meat, ensuring each slice is moist and flavorful.

Remove the twine carefully before carving. Slice the beef into 1/4-inch thick slices against the grain for tender, bite-sized pieces. Arrange on a serving platter, ready to be complemented with the rich Pasilla Chile broth.

Preparing the Pasilla Chile Broth

While the beef is resting, prepare the flavorful broth. Begin by heating a small saucepan over medium-high heat. Add the butter, allowing it to melt and become slightly foamy.

Add the finely chopped onion and minced garlic, sautéing until they are golden brown and fragrant. This caramelization adds depth and sweetness to the broth.

Next, add the chopped Pasilla chile and torn tortilla pieces. Sauté, stirring frequently, until the ingredients are golden and slightly crispy around the edges. This step toasts the chili and tortilla, intensifying their flavors.

Reduce the heat to medium-low, then carefully pour in the chicken stock. Bring the mixture to a gentle boil, then lower the heat and simmer, half-covered, for about 10 minutes. This allows the flavors to meld and the chili to soften.

Remove the saucepan from heat and allow the mixture to cool slightly. Transfer the contents to a blender or use an immersion blender to puree until smooth, about 1 minute. Strain the pureed broth through a fine mesh sieve to remove any remaining solids, resulting in a silky, vibrant sauce.

Return the strained broth to the saucepan, then add the heavy cream, salt, and brown sugar. Blend well and heat gently until warmed through, adjusting the consistency with additional chicken stock if too thick.

Serving

Arrange the sliced beef on a warmed serving platter. Ladle generous spoonfuls of the Pasilla Chile broth over the meat, ensuring each slice is coated with the flavorful sauce.

Garnish with fresh watercress sprigs for a touch of freshness and visual appeal. Serve immediately alongside your favorite side dishes for a complete meal.

Preparation Tips

• Choosing the beef: Opt for high-quality, center-cut tenderloin with good marbling for maximum tenderness and flavor. Freshness is key—look for bright, firm meat with a pleasant aroma.
• Marination: The coffee-cocoa-cinnamon rub not only adds flavor but also creates a beautiful crust. For even more intense flavor, consider marinating the beef for up to 2 hours in the refrigerator, wrapped in plastic wrap.
• Roasting technique: Using a two-stage roasting process at high then low temperature ensures a seared exterior and moist interior. Always rest the meat before slicing to retain juices.
• Pasilla Chile handling: Be cautious when handling dried chiles—wear gloves if sensitive and seed carefully to control heat level.
• Adjusting spiciness: To make the broth milder, reduce the amount of Pasilla chile or remove the seeds. For more heat, incorporate a small amount of cayenne or chipotle powder.

Nutritional Information

Tips and Tricks

• Enhance flavor complexity: Add a pinch of smoked paprika or chipotle powder to the spice rub for a smoky undertone.
• Use a meat thermometer: Critical for achieving perfect doneness without overcooking or undercooking the beef.
• Rest meat properly: Resting allows juices to redistribute, resulting in a juicier, more flavorful filet.
• Make ahead: The Pasilla Chile broth can be prepared a day in advance and gently reheated, saving time on the day of serving.
• Presentation: Slice the beef just before serving and fan out slices on a platter for an elegant presentation.

Add-ons and Variations

• Vegetarian option: Replace beef with grilled portobello mushrooms or eggplant slices, marinated similarly, and serve with the Pasilla Chile broth.
• Spice adjustments: Incorporate additional chili powders or fresh jalapeños for heat.
• Vegetable side dishes: Pair with roasted sweet potatoes, grilled asparagus, or charred corn for a colorful, nutritious accompaniment.
• Cheese topping: Sprinkle crumbled queso fresco or cotija cheese over the beef just before serving for added richness.

Side Dishes

• Roasted Southwest-style vegetables (zucchini, bell peppers, onions)
• Cilantro-lime rice or Mexican street corn
• Warm corn tortillas or crusty artisan bread
• Spicy black bean salad

Improvements and Variations

• Add a splash of red wine or bourbon to the broth for deeper flavor.
• Incorporate chipotle peppers in adobo sauce into the Pasilla Chile broth for a smoky heat.
• Try different cuts of beef such as ribeye or sirloin for varied textures and flavors.
• Finish with a drizzle of high-quality olive oil or a squeeze of fresh lime juice for brightness.

Save and Store

Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or sous-vide to preserve moisture. The Pasilla Chile broth can be stored separately in a sealed jar for up to 2 days and reheated on the stovetop before serving.

For longer storage, freeze the beef slices and broth in portions. Thaw overnight in the refrigerator before reheating. To maintain flavor and texture, avoid freezing if the beef was cooked rare or medium rare.

FAQ

Can I prepare this dish ahead of time?

Yes, the Pasilla Chile broth can be made a day in advance, and the beef can be cooked and sliced ahead of time. Reheat gently before serving to preserve tenderness.

What if I don’t have Pasilla chiles?

You can substitute with dried Ancho chiles or a mild chipotle powder for a similar smoky, spicy flavor. Adjust quantities to taste.

Is this dish suitable for gluten-free diets?

Yes, provided you use gluten-free tortillas or omit them from the broth preparation. Verify all ingredients for gluten content.

Conclusion

This Filet of Beef Roasted With Coffee Beans and Pasilla Chile exemplifies the bold, complex flavors characteristic of Southwestern cuisine. By combining premium beef with a fragrant coffee and spice rub and enhancing it with a smoky, spicy Pasilla Chile broth, you create a memorable dining experience that balances richness, heat, and earthiness. Whether for a festive celebration or a special weekend meal, this dish impresses with its sophisticated layers of flavor and inviting aroma. Embrace the culinary adventure, and enjoy the process of creating a truly remarkable meal that celebrates both tradition and innovation.

References

• “Southwestern Cooking: A Taste of the Southwest” by Robert Del Grande, Culinary Arts Press, 2010.
• “Chiles and Spices of Mexico” by Patricia Quintana, University of Texas Press, 2015.