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1
Seed, stem and cut the chilies into pieces.
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2
Tear the tortilla into pieces.
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3
Set both aside.
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4
In a saucepan, melt 1 tablespoon butter over medium-high heat.
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5
Add the onion and garlic and saute until translucent, about 3 minutes.
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6
Add the chilies and tortilla and cook over medium-low heat, stirring, until softened.
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7
Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes.
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8
In a blender, puree the hot mixture until smooth.
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9
Pour through a fine sieve set over a saucepan, pressing on the solids.
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10
Discard the solids.
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11
Whisk in the cream, 1 teaspoon salt and the brown sugar.
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12
Season to taste.
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13
Preheat the oven to 400 degrees.
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14
In a bowl, whisk together the coffee, cocoa and cinnamon.
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15
Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil.
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16
Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it.
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17
Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
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18
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.
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19
Let stand, loosely covered with foil, for 10 minutes.
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20
(The meat will continue to cook, reaching about 135 degrees.)
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21
Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon.
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22
Cover and keep warm.
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23
In a large skillet, melt the remaining butter over medium-high heat.
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24
Add the mushrooms and saute until golden.
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25
Season with salt and pepper.
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26
Remove the twine and cut the beef into 1/2-inch-thick slices.
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27
Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls.
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28
Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.
