Coffee-Crusted Filet with Velvet Chili Sauce

Ingredients

• Chili Sauce
• 3 qt. ancho chiles
• finely chopped
• 3 qt. onions
• finely chopped Safeway 3 lb For $2.99 thru 02/09
• 1-1/2 cups roasted garlic
• pureed
• 3 cups olive oil
• 3 cups tomato paste
• 2-1/4 qt. brewed double-strength GEVALIA Kaffe
• 3 qt. roasted red peppers
• cut into strips
• 3 qt. chicken broth
• 1-1/2 cups chili powder
• 1-1/2 cups unsweetened cocoa powder
• 3 qt. veal demi-glace
• Coffee Rub
• 3 qt. GEVALIA Kaffe
• ground
• 1-1/2 cups Kosher salt
• 1/3 cup ground black pepper
• 48 each filet mignon steaks (6 oz. each)

Instructions

1. Chili Sauce: Saute ancho peppers, onions and garlic in hot oil in large saucepan on medium heat until onions are tender.
2. Add tomato paste; stir until well blended.
3. Gradually add brewed coffee, stirring until well blended.
4. Cook 5 min., stirring occasionally
5. Add roasted red peppers, broth, chili powder and cocoa powder; mix well.
6. Bring just to boil.
7. Reduce heat to low; simmer 45 min., stirring occasionally.
8. Stir in the demi-glace; pour into food processor or blender container.
9. Cover; puree until smooth.
10. Adjust seasonings as desired.
11. Keep warm until ready to use.
12. Coffee Rub: Mix ground coffee, salt and pepper.
13. Use to generously coat both sides of steaks.
14. Heat large skillet on high heat.
15. Add steaks, in batches of 4; cook 2 to 3 min.
16. on each side or until both sides are seared and well browned.
17. Place in single layer in sheet pans.
18. Bake at 350F until desired doneness.
19. Plate using 1/2 cup of the warm chili sauce and 1 steak per serving.