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Fillet of Beef Roasted with Coffee Beans in Pasilla Chile Broth

2 lbs Piedmontese Beef (preferably cut from the large end of a whole fillet), tied with butcher twine in 1/2 inch intervals
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons finely ground coffee beans (preferably expresso)
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 large white onion, roughly chopped
4 to 8 garlic cloves, peeled and left whole
2 pasilla chiles, stemmed, seeded and torn into large pieces
1 thick white corn tortilla (approximately 3/4 oz), torn into pieces
2 1/2 cup chicken stock
1/4 cup heavy cream
1 teaspoon brown sugar
Rub meat with 1 teaspoon salt, pepper and olive oil. Combine ground cofee, cocoa powder and cinnamon and mix well. Spread mixture over a work surface and roll beef in it until coated evenly. Marinate approximately 30 minutes at room temperature. Heat saucepan over moderately high heat. Add butter, onion and garlic cloves and cook until nicely browned, about 5 minutes. Add chiles, and tortilla pieces and lower heat, gently sauteeing until golden brown, about 3 minutes. Add chicken stock. Bring to a boil then simmer, partially covered, for 10 minutes. Remove from heat and let cool. Preheat oven to 400 F. Transfer tortilla mixture to blender and puree for 1 minute or until smooth. Pass the sauce through a sieve to remove any course pieces. Add cream, remaining salt and brown sugar, and blend. the sauce should have a light consistency. If too thick, add chicken stock or water. Keep warm. Place beef on roasting rack in roasting pan. Roast for 10 minutes. Immediately lower the heat to 250 F and roast 1 hour to 1 hour and 20 minutes until meat thermometer registers 125 F for medium rare, 135 F for medium. Remove from oven and let rest for 10 minutes. To serve, remove string, slice the fillet into 1/4 inch thick slices and ladle the broth over the fillet. Serves 4 to 6.