1 beef tenderloin
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons virgin olive oil
2 tablespoons coffee beans, ground very fine
1 tablespoon cocoa powder
1/8 teaspoon cinnamon, ground
PASILLA CHILE BROTH:
1/2 ounce butter
8 ounces white onions, roughly chopped
6 garlic cloves, whole, peeled
1/2 ounce pasilla chiles, stemmed, seeded, torn into large pieces
3/4 ounce white corn tortilla, shredded
20 fluid ounces chicken stock
2 fluid ounces heavy cream
1 teaspoon kosher salt
1 teaspoon brown sugar
CREAMY WHITE GRITS WITH BITTER GREENS:
1 quart water
1 1/2 teaspoons salt
1 1/4 cups white grits, coarse
6 ounces yellow onions, minced
2 garlic cloves, minced
1/2 ounce butter
4 ounces arugula (or other bitter greens), roughly chopped
cilantro sprigs, as needed for garnish
Servings: 6
1. Trim the beef tenderloin, removing all silverskin. Cut a 2- to 2-pound-8-ounce (0.9-to 1.1-kilogram) piece from the large (butt) end of the tenderloin. Tie this filet with butchers twine at 1/2-inch (1.2-centimeter) intervals. Rub the filet with salt and pepper, then rub it with oil.
2. Stir together the ground coffee, cocoa powder and cinnamon. Spread the mixture on a work surface and roll the filet in it in order to coat the beef evenly. Allow the beef to marinate for approximately 30 minutes.
3. To prepare the pasilla chile broth, heat a medium saucepan over medium-high heat. Add the butter and sauté the onions and garlic until browned. Add the pasilla chiles and tortilla pieces and sauté until golden brown.
4. Add the chicken stock and bring to a boil. Reduce to a simmer, cover loosely and cook for 10 minutes. Remove from the heat and cool. Purée the sauce in a blender until smooth and strain through a china cap. Add the cream, salt and brown sugar and stir to combine. The sauce should not be very thick; thin it with additional chicken stock or water if necessary. Hold for service.
5. To prepare the grits and greens, bring the water to a boil in a heavy-bottomed saucepot. Add the salt and stir in the grits. Cover the pot and simmer gently, stirring every 2 to 3 minutes until the water is absorbed and the grits are tender, approximately 20 minutes.
6. In a separate pan, sauté the onions and garlic in the butter until the onions are translucent. Add the greens, sauté just until wilted, then remove from the pan.
7. Place the filet on a rack in a roasting pan. Roast the filet at 400°F (200°C) for 10 minutes. Lower the heat to 250°F (120°C) and cook the beef to the desired doneness, approximately 20 minutes for medium rare. Remove from the oven, remove the twine and allow to rest before carving.
8. To serve, stir the greens into the grits. Spoon grits into the center of each plate. Ladle a portion of the pasilla sauce around the grits. Slice the filet to the desired thickness and serve one thick slice or several thin slices fanned on each plate. Garnish with cilantro sprigs.
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons virgin olive oil
2 tablespoons coffee beans, ground very fine
1 tablespoon cocoa powder
1/8 teaspoon cinnamon, ground
PASILLA CHILE BROTH:
1/2 ounce butter
8 ounces white onions, roughly chopped
6 garlic cloves, whole, peeled
1/2 ounce pasilla chiles, stemmed, seeded, torn into large pieces
3/4 ounce white corn tortilla, shredded
20 fluid ounces chicken stock
2 fluid ounces heavy cream
1 teaspoon kosher salt
1 teaspoon brown sugar
CREAMY WHITE GRITS WITH BITTER GREENS:
1 quart water
1 1/2 teaspoons salt
1 1/4 cups white grits, coarse
6 ounces yellow onions, minced
2 garlic cloves, minced
1/2 ounce butter
4 ounces arugula (or other bitter greens), roughly chopped
cilantro sprigs, as needed for garnish
Servings: 6
1. Trim the beef tenderloin, removing all silverskin. Cut a 2- to 2-pound-8-ounce (0.9-to 1.1-kilogram) piece from the large (butt) end of the tenderloin. Tie this filet with butchers twine at 1/2-inch (1.2-centimeter) intervals. Rub the filet with salt and pepper, then rub it with oil.
2. Stir together the ground coffee, cocoa powder and cinnamon. Spread the mixture on a work surface and roll the filet in it in order to coat the beef evenly. Allow the beef to marinate for approximately 30 minutes.
3. To prepare the pasilla chile broth, heat a medium saucepan over medium-high heat. Add the butter and sauté the onions and garlic until browned. Add the pasilla chiles and tortilla pieces and sauté until golden brown.
4. Add the chicken stock and bring to a boil. Reduce to a simmer, cover loosely and cook for 10 minutes. Remove from the heat and cool. Purée the sauce in a blender until smooth and strain through a china cap. Add the cream, salt and brown sugar and stir to combine. The sauce should not be very thick; thin it with additional chicken stock or water if necessary. Hold for service.
5. To prepare the grits and greens, bring the water to a boil in a heavy-bottomed saucepot. Add the salt and stir in the grits. Cover the pot and simmer gently, stirring every 2 to 3 minutes until the water is absorbed and the grits are tender, approximately 20 minutes.
6. In a separate pan, sauté the onions and garlic in the butter until the onions are translucent. Add the greens, sauté just until wilted, then remove from the pan.
7. Place the filet on a rack in a roasting pan. Roast the filet at 400°F (200°C) for 10 minutes. Lower the heat to 250°F (120°C) and cook the beef to the desired doneness, approximately 20 minutes for medium rare. Remove from the oven, remove the twine and allow to rest before carving.
8. To serve, stir the greens into the grits. Spoon grits into the center of each plate. Ladle a portion of the pasilla sauce around the grits. Slice the filet to the desired thickness and serve one thick slice or several thin slices fanned on each plate. Garnish with cilantro sprigs.
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