ANCHO-RUBBED FILETS MIGNONS WITH CUBAN ESPRESSO SAUCE

ACTIVE TIME: 35 MIN START TO FINISH:3-3/4 HR (INCLUDES MARINATING) COOKS' NOTES: Beef can marinate up to 1 day, chilled, covered, and Sauce can be made 2 days ahead and cooled, uncovered, then chilled, covered.

ANCHO-RUBBED FILETS MIGNONS WITH CUBAN ESPRESSO SAUCE
ANCHO-RUBBED FILETS MIGNONS WITH CUBAN ESPRESSO SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR FILETS:

  • 6

    (1-1/2-inch-thick) center-cut beef tenderloin steaks (filets mignons; 8 to 10 oz each)

  • 2

    tablespoons ancho chile powder

  • 2

    teaspoons paprika

  • 2

    teaspoons ground cumin

  • 1/2

    teaspoon cayenne

  • 3/4

    teaspoon fine sea salt

  • 1-1/2

    tablespoons canola oil

  • FOR SAUCE:

  • 10

    whole cloves

  • 2

    cups veal stock or Veal stock substitute can be made using More Than Gourmet brand Demi-Glace Gold (concentrate requires a dilution ratio of 1:8; 1/4 cup concentrate to 2 cups water

  • 1/2

    cup water

  • 1/2

    onion, sliced

  • 1/4

    cup packed light brown sugar

  • 1/4

    cup honey

  • 1

    tablespoon ancho chile powder

  • 1-1/2

    teaspoons instant-coffee granules

  • 1-1/2

    teaspoons Worcestershire sauce

  • 1/2

    teaspoon cayenne

  • 1/2

    teaspoon fine sea salt

  • 1

    stick unsalted butter, cut into 8 tablespoons

Directions

MARINATE STEAKS: Pat steaks dry. Stir together spices, sea salt, and 1/2 teaspoon black pepper and rub on top and bottom of steaks, then rub oil over spices. Cover with plastic wrap and chill, 3 hours. MAKE SAUCE: Finely grind cloves in a spice grinder until finely ground. Combine with remaining ingredients except butter in a heavy medium saucepan and simmer briskly, stirring occasionally, until reduced to 1 cup, about 30 minutes. Strain through a fine-mesh sieve into a bowl, pressing hard on and discarding solids, then return to cleaned saucepan and bring to a simmer. Whisk in butter until incorporated, then season with salt and keep warm, covered, off heat. COOK STEAKS: Preheat oven to 400°F with rack in middle. Heat grill pan over medium heat until hot, then lightly oil. Grill steaks, turning once, 10 minutes or until grill marks form, then transfer to a shallow baking pan and roast in oven 10 minutes for medium-rare. Remove steaks from oven and let stand, loosely covered with foil, 5 minutes. Transfer steaks to plates. Top with some sauce and serve remaining sauce on the side.

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