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ANCHO-RUBBED FILETS MIGNONS WITH CUBAN ESPRESSO SAUCE

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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.

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ANCHO-RUBBED FILETS MIGNONS WITH CUBAN ESPRESSO SAUCE 0 Picture

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

Details

Servings 6

Preparation

Step 1

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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