Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Coffee Rubbed Filet Mignon with Ancho Mu




Source of Recipe


Marla
Coffee Rubbed Filet Mignon with Ancho Mushroom Sauce


Coffee Rub Filet

¼ cup ancho chili powder

¼ A 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.

Ancho Chile-Wild Mushroom Sauce

4 cups homemade chicken stock
3 tablespoons olive oil
1 1/2 pounds assorted wild mushrooms (shiitake, cremini, portobello, oyster) thinly sliced
4 shallots, finely diced
4 cloves garlic, finely chopped
1/4 cup ancho chile puree
2 tablespoons honey
Salt and fleshly ground pepper
1/4. cup chopped cilantro leaves . -
- Place chicken stock in a medium saucepan over high heat and cook until reduced to 2 cups. -

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


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.