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Coffee-Roasted Filet With Velvet Chile Sauce

by , ACF Culinary Team USA Manager, Boston, Massachusetts

Coffee-Roasted Filet With Velvet Chile Sauce

Serves 4

  • 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.

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