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Categories:
chilies white corn tortilla unsalted butter white onion garlic chicken stock heavy cream kosher salt light brown sugar coffee beans cocoa powder ground cinnamon tenderloin kosher salt extra-virgin olive oil shiitake mushrooms watercress
Viewed: 24 - Published at: 8 years agoIngredients
- 2 dried pasilla chilies
- 1 6-inch white-corn tortilla
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped white onion
- 4 large cloves garlic
- 2 1/2 cups chicken stock
- 1/4 cup heavy cream
- Kosher salt
- 1 teaspoon light-brown sugar
- 3 tablespoons medium-roast coffee beans, finely ground
- 1 tablespoon cocoa powder
- 18 teaspoon ground cinnamon
- 1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 pound shiitake mushrooms, stemmed and quartered
- Sprigs of watercress
Method
- Seed, stem and cut the chilies into pieces.
- Tear the tortilla into pieces.
- Set both aside.
- In a saucepan, melt 1 tablespoon butter over medium-high heat.
- Add the onion and garlic and saute until translucent, about 3 minutes.
- Add the chilies and tortilla and cook over medium-low heat, stirring, until softened.
- Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes.
- In a blender, puree the hot mixture until smooth.
- Pour through a fine sieve set over a saucepan, pressing on the solids.
- Discard the solids.
- Whisk in the cream, 1 teaspoon salt and the brown sugar.
- Season to taste.
- Preheat the oven to 400 degrees.
- In a bowl, whisk together the coffee, cocoa and cinnamon.
- Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil.
- Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it.
- Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
- Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees.
- Let stand, loosely covered with foil, for 10 minutes.
- (The meat will continue to cook, reaching about 135 degrees.)
- Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon.
- Cover and keep warm.
- In a large skillet, melt the remaining butter over medium-high heat.
- Add the mushrooms and saute until golden.
- Season with salt and pepper.
- Remove the twine and cut the beef into 1/2-inch-thick slices.
- Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls.
- Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.
