-
1
Rub the meat well with 1 teaspoon salt, pepper, and olive oil.
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2
Combine the ground coffee, cocoa powder and cinnamon and mix well.
-
3
Spread the mixture over a work surface and roll the beef in it until coated evenly.
-
4
Allow to marinate approximately 30 minutes at room temperature it won't cook evenly if it's cold.
-
5
Heat a saucepan over medium-high heat.
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6
Add the butter and saute the onion and garlic cloves until nicely browned.
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7
Add chiles and tortilla pieces and lower the heat, gently sauteing until they are golden brown.
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8
Add the chicken stock.
-
9
Bring the stock to a boil, then simmer, lightly covered, for 10 minutes.
-
10
Remove the stock from the heat and allow to cool.
-
11
Preheat the oven to 400 degrees F.
-
12
Transfer the ingredients to a blender and puree for 1 minute or until smooth.
-
13
Pass the sauce through a sieve to remove any coarse pieces.
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14
Add the cream, remaining 1 teaspoon salt and brown sugar and blend.
-
15
The sauce should not be too thick.
-
16
If too thick, add some more chicken stock or water; it should be a very light consistency.
-
17
Reserve.
-
18
Place the beef on a roasting rack in a roasting pan.
-
19
Roast in the oven for 10 minutes.
-
20
Immediately lower the heat to 250 degrees F and roast for 20 minutes.
-
21
Check the beef's internal temperature with a meat thermometer (125 degrees F for medium-rare, 135 degrees F for medium).
-
22
If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature.
-
23
Remove the beef from the oven and let rest for a few minutes.
-
24
Before carving, remove the string.
-
25
To serve, slice the filet into 1/4-inch thick slices.
-
26
Ladle the pasilla chile broth over the filet.
