Coffee Rubbed Filet Mignon With Ancho Mushroom Sauce Food

COFFEE-RUBBED FILET MIGNON WITH ANCHO-MUSHROOM SAUCE RECIPE - (4.5/5)

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.

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE

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.

COFFEE RUBBED FILET MIGNON WITH ANCHO MUSHROOM SAUCE

Steps:

• 1. Combine all spices in a bowl. 2. 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 6-7 minutes. Remove from the pan and let rest 5 minutes before serving. For the Sauce: 1. Place chicken stock in a medium saucepan over high heat and cook until reduced to 2 cups. 2. 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. 3. 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 15-20 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.

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

Steps:

• For Spice Rub: Mix all ingredients in small bowl. Cover and store at room temp for 1 week. For Mushroom Sauce: Place chiles in medium bowl. Pour enough boiling water over to cover. Let soak until chiles soften, turning occasionally 30 minutes. Transfer chiles to plate, reserve 1/2 cup soaking liquid. Stem chiles, open, and remove seeds. Place chiles in a mini processor; add reserved 1/2 c. Soaking liquid. Blend until smooth. Puree can be made 3 days ahead. Cover and chill. Boil broth in large saucepan over medium-high heat until reduced to 2 cups, about 25 minutes. Set reduced broth aside. Heat oil in large heavy skillet over medium-high heat. Add onion; sauté until beginning to soften, about 4 minutes. Add garlic and stir 1 minute. Add mushrooms. Sauté 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 puree and 1 1/2 cup reduced broth. Simmer 1 minute to blend flavors. Season with cayenne pepper, salt and pepper. Can be made 1 day ahead, cover, chill sauce and remaining broth separately. For Steaks: Preheat oven to 375°F. Sprinkle both sides of steaks generously with spice rub. Heat large ovenproof skillet over medium-high heat. Add 2 TBSP oil. Add steaks and sear until brown & crusty, 1 to 2 minutes per side. Transfer skillet to oven. Roast steaks until cooked to desired doneness, about 8 minutes for medium-rare. Meanwhile rewarm sauce. Mix in 4 TBSP cilantro. Thin sauce with remaining broth by TBSP, if desired. Transfer steaks to plate. spoon sauce over. Sprinkle with remaining cilantro.