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Author Notes: This recipe was created as part of my Masters thesis on how great French red wines complemented three basic dishes. I had no idea how popular this version of Filet of Beef would be. The coffee and cocoa lend a darkness to the flavor, and help the meat to achieve a most attractive and luscious crust. —ChefJune
Makes 6 generous servings
- 1/3 cup instant espresso powder
- 1/3 cup cocoa powder (not Dutch process)
- 1 teaspoon dried chipotle powder
the rest of the recipe:
- 1 3-pound tenderloin of beef (fully trimmed weight), tied to hold shape while cooking
- 3 tablespoons extra virgin olive oil
- 1/3 cup red table wine
- sea salt and freshly ground black pepper to taste
- Mix the espresso powder, cocoa and chile powder together in a small bowl. Make sure all the lumps are smoothed out. Set aside until ready to prepare the meat.
- Two to four hours before cooking, rub the fillet all over with the rub. Tie into shape with kitchen twine.
- Heat the oven to 475 degrees F. Rub the prepared fillet with sea salt and freshly ground black pepper to taste.
- Put the oil in a roasting pan just large enough to hold the fillet. Season the fillet with sea salt and freshly ground pepper to taste and place in the pan. Roast for a total of 25 to 30 minutes to medium rare. Turn the roast every 7 minutes to ensure even cooking. Pour the wine over the fillet the second time you turn it over. The meat should be springy to the touch when done.
- Transfer the roast to a warmed platter. Allow to rest for 10 minutes under an aluminum foil tent.
- Just before serving, slice the fillet on the bias against the grain into slices about 1/2 inch thick. Drizzle the wine pan sauce over the slices.
- Wine Tip: Mourvedre is the grape that makes the best wine match for this filet. And the ones from Bandol in the south of France are my favorites.
- This recipe was entered in the contest for Your Best Recipe with Coffee
Everything's Coming up Rosé
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Summertime rosé cocktails.
Old, new, borrowed, and blue.
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