Serves 4 to 6

The pasilla broth can be made up to 2 days ahead. To store, cover tightly and refrigerate.

• Beef
• 2-pound fillet of beef (preferably cut from the large end of the whole filet)
• 1 t. salt
• Freshly ground pepper to taste
• 2 T. extra virgin Spanish Olive Oil
• 2 T. very fine ground coffee beans (Use beans from South America) for a better flavor
• 1 T. unsweetened cocoa powder
• 1/8 t. ground cinnamon
• 1 t. to 1/1/2 t. ancho chile powder (my addition) flavors with the chocolate
• Pasilla Chile Broth
• 1 T. unsalted butter
• 6 whole cloves garlic, peeled
• 2 pasilla chiles (about ½ ounce) stemmed, seeded, and torn into large pieces
• 1 thick corn tortilla (about ¾ ounce) 6 inches in diameter, torn into pieces (I would use the 98% fat free ones)
• 2-1/2 cups chicken stock, (fat free), plus more if needed
• ¼ cup fat free half and half
• 1 t. salt
• 1 t. brown sugar (use the equal substitute if on a diet)

For the beef: Tie the fillet with butcher twine at 1/2=-inch intervals. Rub the fillet with the salt and pepper, then with the olive oil. In a small bowl, combine the ground coffee, cocoa powder, cinnamon and chili ancho powder. mix well. Spread the mixture over a work surface and roll the fillet in the mixture to evenly coat the beef. Allow the beef to marinate approximately 30 minutes at room temperature.

For the pasilla chile broth: Heat a large saucepan over medium-high heat. Add the butter and sauté' the onion and garlic until nicely browned, about 10 minutes. Add the pasilla chile and tortilla, reduce the heat slightly, and slowly sauté' until golden brown, about another 10 minutes. Add the chicken stock, raise the heat and bring to a boil; reduce the heat and simmer, partially covered, for 10 minutes.

Remove from the heat and let cool. Transfer the mixture to a blender and puree' until smooth, about 1 minute. Strain back into the saucepan and add the cream, salt, and brown sugar. The sauce should not be too thick. If it is, thin with more chicken stock or water. Bring the pasilla broth to a boil over medium-high heat. Reduce the heat to low and simmer until ready to serve.

Preheat the oven to 400. Place the fillet on a roasting rack in a roasting pan. Place in the middle of the oven and cook for 10 minutes. Immediately reduce the heat to 250. After 20 minutes, check the internal temperature of the fillet (125 for medium-rare and 135 for medium). If further cooking is necessary, return the beef to the 250 oven and roast to the desired temperature. Remove the fillet from the oven and keep warm. Let meat rest at least 10 minutes. Remove the string and crave.

Shiitake Mushroom Garnish

• 2 T. unsalted butter
• ¾ pound shiitake mushrooms, stems removed and discarded, caps cut into quarters
• Salt and freshly ground pepper to taste.
• I would use tiny pearl onions included in this mixture - about 1/3 pound, par boiled, skins removed then sautéed. (my version) richer flavor.
• 6 sprigs watercress

For the shiitake mushroom garnish: Melt 2 T. butter over medium-high heat in a large skillet. Add the quartered mushrooms and tiny pear onions (if desired) and sauté' them quickly until browned, 3 to 5 minutes. Salt and pepper to taste.

Assembly: Slice the beef fillet into ¼-inch slices and arrange in 4 to 6 bowls or deep plates. Ladle some of the pasilla broth over the slices of beef. Spoon some of the sautéed mushrooms and onions over the beef and garnish with watercress sprigs. Serve with favorite vegetables, such as asparagus, green beans.

Savor the Southwest