INGREDIENTS

INSTRUCTIONS

Tie the fillet with butcher twine at 1/2-inch intervals. Rub the fillet
with salt, pepper, sage, and oil. Spread coffee over a work surface and
roll fillet in it to coat. Marinate fillet for 30 minutes. Heat a skillet
over medium high heat and add 1 tablespoon butter. Add onion and garlic and
sautJ until browned. Add the Pasilla chile and saute. Add stock, chipotle,
and adobo sauce and simmer, cover, for 10 minutes. Remove from heat and let
cool. Transfer ingredients to a blender and pure for 30 seconds. If needed,
add enough water to make 2 cups. In a clean skillet melt remaining butter
and add mushrooms and sage and sautJ, stirring, until lightly browned. Add
sauce and scrap the bottom of the skillet with a spoon to deglaze the
mushroom juices. Bring the liquid to a boil then simmer for 10 minutes. Add
salt, pepper, and maple syrup. If sauce becomes too thick, thin with water.
Preheat oven to 400 degrees. Roast fillet on a roasting rack on a roasting
pan for 10 minutes. Reduce oven temperature to 250 degrees and cook the
fillet for about 20 minutes more or until the meat registers 125 degrees
for medium rare or 135 degrees for medium meat on a meat thermometer. Serve
with slices of fillet over cheddar-cheese grits and garnish with oil and
sage. Yield: 4 to 6 servings
Recipe by: CHEF DU JOUR ROBERT DEL GRANDE SHOW #DJ9062
Posted to MC-Recipe Digest V1 #388 by "Ed Bauman" <BIRCHCREEK@msn.com> on
Jan 25, 97.

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