Introduction

Indulge in the sophisticated elegance of Coffee-Roasted Fillet of Beef, where bold, aromatic coffee and warming spices intertwine to create a symphony of flavors. This recipe takes the classic beef tenderloin roast and elevates it with an unexpected twist—a spice rub featuring finely ground coffee, cocoa powder, and a hint of cinnamon. The result? A richly flavored crust that enhances the natural tenderness of the beef, complemented by a velvety pasilla chili sauce and golden-brown shiitake mushrooms.

Roasting beef with coffee might seem unconventional, but coffee’s natural bitterness and depth of flavor beautifully balance the savory, umami notes of the meat. The cocoa powder adds a subtle earthiness, while the touch of cinnamon lends a hint of warmth and complexity. Paired with a creamy, slightly smoky pasilla chili sauce and fresh watercress for a burst of peppery brightness, this dish is a showstopper for dinner parties, holiday feasts, or any occasion that calls for an impressive centerpiece.

Perfectly cooked to medium-rare, this beef fillet is juicy, tender, and bursting with flavor. While the preparation requires some attention to detail, the results are more than worth it. Follow along to create a dish that will wow your guests and leave them asking for the recipe.

Ingredients

Yield: Serves 4 to 6

Chili Sauce:

  • 2 dried pasilla chilies
  • 1 (6-inch) white-corn tortilla
  • 3 tablespoons unsalted butter, divided
  • 1½ cups chopped white onion
  • 4 large garlic cloves, minced
  • 2½ cups chicken stock
  • ¼ cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon light brown sugar

Coffee Rub:

  • 3 tablespoons medium-roast coffee beans, finely ground
  • 1 tablespoon cocoa powder
  • ⅛ teaspoon ground cinnamon

Beef:

  • 1 (2-pound) beef tenderloin roast, cut from the large end, trimmed and tied at ½-inch intervals with kitchen twine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Mushrooms and Garnish:

  • ¾ pound shiitake mushrooms, stemmed and quartered
  • 2 tablespoons unsalted butter
  • Sprigs of watercress

Step-by-Step Instructions

Prepare the Pasilla Chili Sauce

  1. Seed and stem the pasilla chilies, then cut them into small pieces. Tear the tortilla into small pieces as well.
  2. In a medium saucepan, melt 1 tablespoon of butter over medium-high heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
  3. Add the chilies and tortilla pieces to the pan. Lower the heat to medium-low and cook, stirring frequently, until softened, about 5 minutes.
  4. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover partially, and let it simmer for 10 minutes.
  5. Carefully transfer the hot mixture to a blender and purée until smooth. Strain the purée through a fine sieve set over a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
  6. Whisk in the heavy cream, 1 teaspoon of kosher salt, and the brown sugar. Taste and adjust the seasoning as needed. Keep warm over low heat.

Prepare the Coffee Rub and Season the Beef

  1. In a small bowl, whisk together the ground coffee, cocoa powder, and ground cinnamon.
  2. Pat the beef tenderloin dry with paper towels. Season it all over with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
  3. Rub the tenderloin with the olive oil to help the spice mix adhere.
  4. Spread the coffee-cocoa mixture evenly on a sheet of wax paper. Roll the beef in the mixture, pressing gently to ensure the rub adheres evenly.
  5. Place the seasoned beef on a rack set in a roasting pan. Let it stand at room temperature for 30 minutes to allow the flavors to meld.

Roast the Beef

  1. Preheat the oven to 400°F (200°C).
  2. Place the roasting pan in the oven and roast the beef for 10 minutes.
  3. Lower the oven temperature to 250°F (120°C) and continue roasting for about 1 hour, or until the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
  4. Remove the beef from the oven, loosely cover it with foil, and let it rest for 10 minutes. The temperature will rise to about 135°F (57°C) during resting.

Sauté the Mushrooms

  1. In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat.
  2. Add the shiitake mushrooms and sauté until golden brown, about 5 to 7 minutes.
  3. Season with salt and pepper to taste. Set aside.

Assemble and Serve

  1. Remove the twine from the beef and cut it into ½-inch-thick slices.
  2. Spoon enough of the pasilla chili sauce to cover the bottoms of 4 to 6 shallow, wide bowls.
  3. Arrange 2 to 3 slices of beef in each bowl, spooning additional sauce over the beef if desired.
  4. Top with the sautéed mushrooms and garnish with sprigs of watercress.

Tips for Success

  • Rest the Beef: Allowing the beef to rest before slicing ensures the juices redistribute, keeping the meat moist.
  • Spice Balance: The coffee rub adds a robust flavor, but adjust the cocoa and cinnamon if you prefer a milder taste.
  • Strain the Sauce: For a velvety-smooth sauce, don’t skip the step of straining the pasilla chili mixture.

Variations

  • Spice Rub Variations: Try adding smoked paprika or cayenne for a spicier kick.
  • Different Mushrooms: Swap shiitakes for cremini or oyster mushrooms for a different texture.
  • Sauce Twist: Add a splash of lime juice to the sauce for a tangy contrast.

Serving Suggestions

Pair this dish with:

  • Garlic Mashed Potatoes
  • Roasted Asparagus
  • A Full-Bodied Red Wine (such as Cabernet Sauvignon)

Nutrition Information

Each serving contains:

  • Calories: 480 kcal
  • Protein: 38g
  • Carbohydrates: 9g
  • Fat: 32g

See also the Gluten-Free Beef Wellington

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