1 tablespoon ancho chile powder |
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1 tablespoon finely ground espresso |
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2 teaspoons Spanish paprika |
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2 teaspoons dark brown sugar |
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3/4 teaspoon ground coriander |
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3/4 teaspoon dried oregano |
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3/4 teaspoon freshly ground black pepper |
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1/2 teaspoon ground ginger |
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1/2 teaspoon chile de arbol powder |
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Four (8-ounce) filets mignons |
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4 cups low-sodium chicken broth |
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1 1/2 lb assorted mushrooms such as cremini, portobello, oyster, thinly sliced |
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4 cloves garlic, finely chopped |
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2 ancho chiles, soaked, seeded, and pureed with some water from soaking |
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1/4 cup chopped fresh cilantro |
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Kosher salt and freshly ground black pepper |
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