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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. 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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11
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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12
Remove the filet from the oven and keep warm.
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13
Before carving, remove the string.
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14
Slice the filet into 1/4-inch thick slices.
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15
Spoon some of the Creamy White Grits with Bitter Greens and Wild Mushrooms in the center of each dinner plate.
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16
Arrange the slices of filet around the grits.
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17
Ladle some of the Pasilla Chile Broth over the filet.
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18
Garnish with watercress sprigs.
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19
Heat a saucepan over medium high heat.
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20
Add the butter and saute the onion and garlic cloves until nicely browned.
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21
Add the pieces of pasilla chile and tortilla pieces and slowly saute until the ingredients are golden brown.
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22
Lower the heat to medium low if necessary.
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23
Add the chicken stock.
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24
Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes.
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25
Remove from the heat and allow to cool.
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26
Transfer the ingredients to blender and puree for approximately 1 minute or until smooth.
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27
Pass the sauce through a sieve to remove any chunky pieces.
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28
Add the cream, salt and brown sugar and blend.
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29
The sauce should not be too thick.
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30
If too thick, add some addition chicken stock or water to correct to a light consistency.
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31
Reserve until ready to serve.
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32
In a heavy bottomed 2 quart pot, bring the water to a boil.
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33
Add the salt.
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34
Add the grits while stirring.
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35
Bring the water back to a boil.
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36
Lower the heat to a very low simmer.
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37
Cover the pot but stir every 2 to 3 minutes until the grits are thick.
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38
The grits will take approximately 20 minutes to cook.
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39
If the grits become to thick, add a little water to adjust the consistency.
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40
In a skillet over medium high heat, melt the butter until foaming.
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41
Add the chopped onions and garlic.
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42
Saute until the onion is translucent.
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43
Add the shiitake mushrooms and saute until lightly cooked.
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44
Add the greens and briefly saute until wilted.
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45
Remove from the heat.
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46
Adjust seasonings with salt and pepper.
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47
When the grits are cooked and ready to serve, stir the greens and mushroom mixture into the grits and keep warm.
