MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Coffee-Crusted Beef Tenderloin
Categories: Beef, Chilies, Vegetables, Herbs, Chocolate
     Yield: 8 servings

     4    Guajillo chilies; stemmed,
          - seeded
     2    Ancho chilies; stemmed,
          - seeded
     4 cl Garlic; peeled
     2    Canned chipotle chilies in
          - adobo
   1/2 sm White onion; fine chopped
   1/4 c  Extra-virgin olive oil;
          - divided
     2 tb Light brown sugar
     2 tb Red wine vinegar
          Salt & fresh ground pepper
     2 lb Beef tenderloin roast; tied
          - with butcher's twine at
          - 1/2" intervals
     3 tb Coffee; very finely ground
     1 tb Cocoa powder
   1/8 ts Ground cinnamon

 In a large, dry skillet over medium heat, toast the guajillo and
 ancho chilies, turning occasionally, until fragrant, 4-5 minutes.
 Transfer to a medium bowl, cover with warm water, and soak until
 softened, 20-25 minutes.

 In a blender, puree the softened chiliess, 1 cup of their soaking
 liquid, and the garlic, chipotles, and onion until smooth.

 MAKE THE CHILE SAUCE: In a small pot over medium-high heat, heat
 2 tb olive oil until it shimmers, then add the chile mixture, lower
 heat to low, and cook, stirring frequently, until thickened but
 still pourable, about 30 minutes. Add the brown sugar and vinegar,
 and continue cooking, stirring frequently, until further thickened
 to a loose paste, 12-14 minutes more. Season to taste with salt and
 pepper, remove from heat, and let cool to room temperature.

 Meanwhile, position a rack in the center of the oven and aet @
 400 F/205 C. Rub the roast with the remaining olive oil, season
 generously with salt and pepper, then brush all over with 2 tb of
 the chile sauce (save any remainder for another use).

 In a large bowl, stir together the coffee, cocoa powder, and
 cinnamon, then roll the roast in the mixture to coat. Transfer to a
 large, rimmed baking sheet fitted with a wire rack and allow to
 marinate for 30 minutes.

 Roast the meat for 15 minutes, then lower the temperature to
 225 F/107 C. Continue roasting until a thermometer inserted into
 the thickest part of the meat reads 120 F/49 C for rare, 12 to
 14 minutes. Let rest at room temperature for 15 minutes, then cut
 away and discard the twine, and slice against the grain before
 serving.

 Recipe by Robert del Grande

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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