Coffee Crusted Roast Beef with Pasilla Chile Broth

By Zach Breeding, MS, RDN, LDN, FAND

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Prep Time: approximately 35-38 minutes
Cook Time: approximately 20-30 minutes
Yields about six 6-ounce portions

2-2.5 lbs beef tenderloin or trip-tip roast
1 tsp kosher salt
1 tsp black pepper
2 Tbsp virgin olive oil
2 Tbsp coffee beans, finely ground
1 Tbsp cocoa powder
pinch ground cinnamon

Pasilla Chile Broth
½ ounce whole butter
8 ounces white onions, roughly chopped
6 garlic cloves, whole and peeled
½ ounce Pasilla chiles, steamed, seeded, torn into large pieces*
20 ounces chicken stock
¼ cup heavy cream
1 tsp kosher salt
1 tsp brown sugar

*You may also use dried chiles

Preheat oven to 400 degrees. Trim the beef tenderloin, removing all silver skin. Tie this fillet with butchers twine at ½ inch intervals. Rub the filet with salt and pepper, then rub it with olive oil. Stir together the ground coffee, cocoa powder, and cinnamon. Spread the mixture on a work surface and roll the fillet in it in order to coat the beef evenly. Allow the beef to marinate for approximately 30 minutes.

Place the filet on a rack in a roasting pan. Roast the fillet at 400 degrees for 10 minutes and then lower heat to 250 degrees. Cook beef to desired doneness or approximately 20 minutes for medium-rare (145 degrees). Remove tenderloin from the oven and remove the twine. You may also grill on medium-high heat for 45 minutes, flipping every 10-15 minutes, until desired doneness.

To prepare the Pasilla Chile Broth: heat a medium saucepan over medium-high heat. Add the butter and sauté the onions and garlic until browned. Add the pasilla chiles, sautéing 2 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer, cover loosely and cook for 10 minutes. Remove from the heat and allow to cool. Puree the sauce with in a blender until smooth and strain through a china cup. Add the cream, salt, brown sugar, and stir to combine. The sauce should not be very thick. Thin sauce with additional chicken stock or water as needed. Set aside.

Let meat rest before carving, about 10 minutes. Slice the fillet to desired thickness, either one thick slice, or several thin slices fanned, and serve hot with chile broth.

This beef and sauce can be stored for up to 3 days under refrigeration.

Calories 392; Fat 14 g; Saturated Fat 4 g; Cholesterol 19 mg; Sodium 472 mg; Potassium 93 mg; Carbohydrate 7 g; Fiber 2 g; Sugars 2 g; Protein 5 g