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Makes
6 generous servings
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
Ingredients
- Rub
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1/3 cup
instant espresso powder
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1/3 cup
cocoa powder (not Dutch process)
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1 teaspoon
dried chipotle powder
- the rest of the recipe:
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1
3-pound tenderloin of beef (fully trimmed weight), tied to hold shape while cooking
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3 tablespoons
extra virgin olive oil
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1/3 cup
red table wine
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sea salt and freshly ground black pepper to taste
Directions
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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.
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Two to four hours before cooking, rub the fillet all over with the rub. Tie into shape with kitchen twine.
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Heat the oven to 475 degrees F. Rub the prepared fillet with sea salt and freshly ground black pepper to taste.
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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.
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Transfer the roast to a warmed platter. Allow to rest for 10 minutes under an aluminum foil tent.
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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.
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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.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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