Coffee-Roasted Beef Fillet with Sage and Wild Mushrooms
| Yield: | 6 Servings |
| Categories: |
| 2 | lb | Fillet of beef (Chateaubriand) |
| 1 | ts | Coarse salt |
| 1 | ts | Freshly-ground black pepper |
| 2 | tb | Extra-virgin olive oil plus extra for garn |
| 2 | tb | Finely ground coffee |
| 3 | tb | Butter |
| 1/2 | Onion, minced | |
| 4 | Garlic cloves, minced | |
| 2 | Pasilla chilies, stemmed, seeded, and torn into pieces | |
| 2 | c | Chicken stock |
| 1 | Chipotle chile in Adobo sauce | |
| 1 | tb | Adobo sauce |
| 1 | lb | Shiitake mushrooms, stems removed and chopped |
| 1 | tb | Finely chopped fresh sage |
| 1 | ts | Maple syrup or brown sugar |
| Fresh sage leaves sauteed in butter for garnish |
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