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1
Tie the filet of beef with butcher twine at 1/2-inch intervals.
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2
Rub the filet well with salt and pepper.
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3
Rub the filet with the olive oil.
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4
Combine the ground coffee, cocoa powder and cinnamon and mix well.
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5
Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef.
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6
Allow to marinate approximately 30 minutes.
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7
Preheat oven to 400 Degrees F.
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8
Place the filet on a roasting rack in a roasting pan.
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9
Roast the filet for 10 minutes.
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10
Immediately lower the heat to 250 degrees F.
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11
After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium).
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12
If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature.
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13
Remove the filet from the oven and keep warm.
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14
Before carving, remove the string.
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15
Slice the filet into 1/4-inch thick slices.
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16
Ladle some of the Pasilla Chile Broth over the filet.
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17
Garnish with watercress sprigs.
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18
SAUCE: Heat a saucepan over medium high heat.
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19
Add the butter and saute the onion and garlic cloves until nicely browned.
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20
Add the pieces of pasilla chile and tortilla pieces and slowly saute until the ingredients are golden brown.
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21
Lower the heat to medium low if necessary.
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22
Add the chicken stock.
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23
Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes.
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24
Remove from the heat and allow to cool.
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25
Transfer the ingredients to blender and puree for approximately 1 minute or until smooth.
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26
Pass the sauce through a sieve to remove any chunky pieces.
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27
Add the cream, salt and brown sugar and blend.
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28
The sauce should not be too thick.
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29
If too thick, add some addition chicken stock or water to correct to a light consistency.
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30
Reserve until ready to serve.
