Coffee Rub Filet
¼ cup ancho chile powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon ground coriander
1 tablespoon dried oregano
2 teaspoons ground ginger
2 teaspoons chile de arbol powder
4 filet mignon, 12 ounces each
2 tablespoons canola oil
1. Combine all spices in a bowl.
2. Season one side of each filet with a heaping tablespoon of the rub. Heat the oil in a large sauté pan over high heat until smoking. Place the filet in the pan, rub-side down and cook until a crust has formed, 2 minutes. Turn the steak over, reduce heat to medium and continue cooking to medium-rare doneness, about 6-7 minutes. Remove from the pan and let rest 5 minutes before serving.
Ancho Chile-Wild Mushroom Sauce
4 cups homemade chicken stock
3 tablespoons olive oil
1 ½ pounds assorted wild mushrooms (shiitake, cremini, portotbello, oyster) thinly sliced
4 shallots, finely diced
4 cloves garlic, finely chopped
¼ cup ancho chile puree*
2 tablespoons honey
Salt and freshly ground pepper
¼ cup chopped cilantro leaves
1. Place chicken stock in a medium saucepan over high heat and cook until reduced to 2 cups.
2. Heat oil in a large sauté pan over high heat. Add the mushrooms, shallot and garlic and cook until the mushrooms are golden brown and liquid has evaporated.
3. Whisk the ancho puree into the reduced chicken stock then add to the pan with the mushrooms. Bring to a boil and cook until the sauce is reduced by half, stirring occasionally, approximately 15-20 minutes. Season with honey, salt and pepper then fold in the cilantro or parsley. Ladle sauce onto plates and top with steak and drizzle with smoked red pepper sauce and sprinkle with chopped chives.
* Ancho puree – soak 3 ancho chiles in boiling water for 30 minutes. Remove the chiles from the soaking liquid, remove stems and seeds and puree in a blender with some of the soaking liquid until smooth.