Coffee Roasted Fillet Of Beef Recipes

ROAST BEEF WITH COFFEE

Steps:

• Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
• Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
• Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
• When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

COFFEE ROAST BEEF

Steps:

• In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.

COFFEE-ROASTED FILLET OF BEEF

Steps:

• Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
• Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
• Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
• Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
• In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
• Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

COFFEE-FLAVORED BEEF ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker., In the same skillet, saute onion and mushrooms in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHI

Steps:

• Tie the filet of beef with butcher twine at 1/2-inch intervals.
• Rub the filet well with salt and pepper.
• Rub the filet with the olive oil.
• Combine the ground coffee, cocoa powder and cinnamon and mix well.
• Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef.
• Allow to marinate approximately 30 minutes.
• Preheat oven to 400 Degrees F.
• Place the filet on a roasting rack in a roasting pan.
• Roast the filet for 10 minutes.
• Immediately lower the heat to 250 degrees F.
• After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium).
• If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature.
• Remove the filet from the oven and keep warm.
• Before carving, remove the string.
• Slice the filet into 1/4-inch thick slices.
• Ladle some of the Pasilla Chile Broth over the filet.
• Garnish with watercress sprigs.
• SAUCE: Heat a saucepan over medium high heat.
• Add the butter and sauté the onion and garlic cloves until nicely browned.
• Add the pieces of pasilla chile and tortilla pieces and slowly sauté until the ingredients are golden brown.
• Lower the heat to medium low if necessary.
• Add the chicken stock.
• Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes.
• Remove from the heat and allow to cool.
• Transfer the ingredients to blender and puree for approximately 1 minute or until smooth.
• Pass the sauce through a sieve to remove any chunky pieces.
• Add the cream, salt and brown sugar and blend.
• The sauce should not be too thick.
• If too thick, add some addition chicken stock or water to correct to a light consistency.
• Reserve until ready to serve.

COFFEE-CRUSTED BEEF TENDERLOIN STEAK

Steps:

• Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
• Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

COFFEE AND SOY SAUCE ROAST BEEF

Steps:

• Sprinkle roast with salt, pepper and garlic powder.
• Coat roast with flour and poke all over with fork.
• Sear in skillet in hot oil until browned on all sides.
• Transfer to roasting dish.
• Mix the coffee, soy sauce and sugar together.
• Pour over roast.
• Cover and roast at 350º for 2-3 hours, or until tender.
• About 45 minues before the roast is done, add potatoes, carrots and onions, if desired.