Coffee-Roasted Filet With Velvet Chile Sauce
by Joseph Leonardi, ACF Culinary Team USA Manager, Boston, Massachusetts
- 4 (6-ounce) Certified Piedmontese filet mignon steaks
- 1 cup ground high-quality coffee
- 4 tablespoons grape seed oil
- 2 tablespoons butter
Preheat oven to 350°F.
In a stainless steel sauté pan, heat oil and butter over medium heat. Coat steaks well with ground coffee. Sear steaks over medium heat until a light brown crust forms, about 2 to 3 minutes per side being careful not to brown too much as the coffee will become bitter. Transfer to oven to finish until desired doneness. Let the steaks rest 1 to 2 minutes, then serve on a plate with Velvet Chili Sauce (recipe follows) alongside rice and beans (optional).
Velvet Chili Sauce
- 2 tablespoons olive oil
- 1 tablespoon roasted garlic puree
- ½ cup small diced onion
- 3 ounces chopped ancho chilies
- 1 ounce tomato paste
- ½ cup strong coffee
- ½ cup toasted red peppers
- ½ cup chicken broth
- 1 tablespoon chile spice
- 2 tablespoons high-quality cocoa powder
- ½ cupveal demi-glace
- 2 tablespoons cold butter, diced
Heat oil and sauté garlic, onions, and the chiles for a few minutes. Add garlic puree and tomato paste and cook for 1 to 2 minutes. Add coffee to deglaze the pan and simmer for 2 to 3 minutes longer. Add peppers, broth, spices, and cocoa. Simmer for 30 to 45 minutes. Transfer to a blender or food processor and blend until smooth. Fold in hot demi-glace, then add butter. Adjust seasoning if needed.