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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ancho-Rubbed Filet Mignon with Cuban Espresso Sauce Recipe

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This recipe for Ancho-Rubbed Filet Mignon with Cuban Espresso Sauce is from It's Just My Lil'O Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For filets:
6 1-1/2 –inch thick center-cut beef tenderloin steaks, 8 to 10 ounces
2 tablespoons ancho chile powder
2 teaspoons paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne
3/4 teaspoon fine sea salt
1 1/2 tablespoons canola oil

For sauce:
10 whole cloves
2 cups veal stock
1/2 cup water
1/2 onion, sliced
1/4 cup packed light brown sugar
1/4 cup honey
1 tablespoon ancho chile powder
1 1/2 teaspoons instant-coffee granules
1 1/2 Worcestershire sauce
1/2 teaspoon cayenne
1/2 teaspoon fine sea salt
1 stick unsalted butter, cut into 8 tablespoons
Lime wedges for garnish
Directions:
Directions:
Pat steaks dry. Stir together spices, sea salt, and 1/2 teaspoon black pepper and rub on top and bottom of steaks, then rub oil over spices. Cover with plastic wrap and chill for three hours.

To make the sauce, grind cloves in a spice grinder until finely ground. Combine with remaining ingredients except butter in a heavy medium saucepan and simmer briskly, stirring occasionally until reduced to 1 cup, about 30 minutes. Strain through a fine-mesh sieve into a bowl, pressing hard and discarding solids. Return to cleaned saucepan and bring to a simmer. Whisk in butter until incorporated, then season with salt and keep warm, covered, off heat.

Over medium heat, grill steaks, turning once, 10 minutes or until grill marks form. Remove steaks from oven and let stand, loosely covered with foil, 5 minutes. Transfer steaks to plates. Top with some sauce and serve remaining sauce on the side.

 

 

 

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