Recipe: Mesa Grill Ancho and Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce

ANCHO AND COFFEE-RUBBED FILET MIGNON
WITH ANCHO-MUSHROOM SAUCE
From: Bobby Flay's Mesa Grill, Caesar's Palace
Source: Bon Appetit, September 2005
Servings: 4

FOR THE SPICE RUB:
2 tbsp ancho chile powder
2 tbsp instant espresso powder
1 tbsp ground coriander
1 1/2 tsp dried oregano
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1/4 tsp cayenne pepper
FOR THE MUSHROOM SAUCE:
3 dried ancho or pasilla chiles
6 cups low-salt chicken broth
3 tbsp olive oil
1 1/2 cups chopped red onion
4 garlic cloves, chopped
1 1/2 pounds assorted fresh wild mushrooms (such as stemmed shiitake, baby bella
and oyster), thickly sliced, if large
2 cups dry red wine
cayenne pepper
6 tbsp chopped fresh cilantro, divided use
FOR THE STEAKS:
4 1 1/2-2 inch thich filet mignon steaks (each about 12 oz.)
2 tbsp olive oil

FOR THE SPICE RUB:
Mix all ingredients in small bowl. (Can be made 1 week ahead. Cover and store at room temperature.)

FOR THE MUSHROOM SAUCE:
Place chiles in medium bowl. Pour enought boiling water over to cover. Let soak until chiles soften, turning occasionally, about 30 minutes. Transfer chiles to plate (reserve 1/2 cup soaking liquid. Blend until smooth. (Puree can be made 3 days ahead, chilled.)

Boil broth in large saucepan over high heat until reduced to 2 cups, about 25 minutes. Set reduced broth aside.

Heat oil in heavy large skillet over medium-high heat. Add onions; saute until beginning to soften, about 4 minutes. Add garlic and stir 1 minute. Add mushrooms. Saute until brown and tnder and almost all juices have evaporated, about 9 minutes. Mix in chile puree and 1 1/2 cups reduced broth. Simmer 1 minute to blend flavors. Season sauce with cayenne, salt and pepper. (Can be made 1 day ahead. Cover; chill suace and reamining reduced broth separately.)

FOR THE STEAKS:
Preheat oven to 375F, Sprinkle both sides of steaks generously with spice rub. Heat large ovenproof skillet over medium-high heat. Add 2 tbsp oil. Add steaks and sear until brown and crusty, 1 to 2 minutes per side. Roast until cooked to desired doneness, about 8 minutes for medium-rare.

Meanwhile, rewarm sauce. Mix in 4 tbsp cilantro. Thin sauce with remaining reduced broth by tablespoonfuls, if deisred.

Transfer steaks to plates. Spoon sauce over. Sprinkle with remaining 2 tbsp cilantro.