Coffee Rubbed Filets Mignons with Ancho Mushroom Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 tablespoon ancho chile powder 1 tablespoon finely ground espresso 2 teaspoons Spanish paprika 2 teaspoons dark brown sugar 1 teaspoon dry mustard 3/4 teaspoon ground coriander 3/4 teaspoon dried oregano Kosher salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground ginger 1/2 teaspoon chile de arbol powder 2 tablespoons canola oil Four (8-ounce) filets mignons ANCHO-MUSHROOM SAUCE: 4 cups low-sodium chicken broth 3 tablespoons olive oil 1 1/2 lb assorted mushrooms such as cremini, portobello, oyster, thinly sliced 4 shallots, chopped 4 cloves garlic, finely chopped 2 ancho chiles, soaked, seeded, and pureed with some water from soaking 2 tablespoons honey 1/4 cup chopped fresh cilantro Kosher salt and freshly ground black pepper
			ANCHO-MUSHROOM SAUCE: Pour the chicken stock into a medium saucepan. Bring to a boil over high heat and cook until reduced to 2 cups. Heat the oil in a large saute pan over high heat. Add the mushrooms, shallots, and garlic and cook until the mushrooms are golden brown and their liquid has evapo- rated, 8 to 10 minutes. Whisk the ancho puree into the reduced chicken stock and then pour the mixture into the pan with the mushrooms. Bring to a boil and cook! stirring occasionally, until the sauce is reduced by half, 10 to 15 minutes. Stir in the honey and cilantro and season with salt and pepper. TO MAKE STEAK: Combine the ancho powder, espresso, paprika, brown sugar, mustard, coriander, oregano,3/4 teaspoon salt, the pepper, ginger, and chile de arbol powder in a small bowl. Heat the oil in a large saute pan over high heat until smoking. Season one side of each filet with a heaping tablespoon of the rub. Place the filets in the pan, rub side down, and cook until a crust has formed, about 2 min- utes. Turn the steaks over, reduce the heat to medium, and continue cooking to medium- rare, 6 to 7 minutes. The meat will be bright pink in the center. Remove from the pan and let rest for 5 minutes before serving. Ladle the sauce onto large plates and top with the steaks.