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
6 generous servings
instant espresso powder
cocoa powder (not Dutch process)
dried chipotle powder
the rest of the recipe:
3-pound tenderloin of beef (fully trimmed weight), tied to hold shape while cooking
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.