Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce

This was our final dinner in Australia. While I could go on about the Tequila-Lime Scallops with Mango Salsa or the Grilled Corn on the Cob with Garlic Butter which accompanied this, the real star of this show was the steak.

This is the second time I have made this steak from Bobby Flay and it delivered HUGELY on taste. Lots of rolling of the eyes and what-not. This is so simple to put together, and the payoff is amazing.

I am a bit jet-lagged now (we're back in the UK as of a few hours ago), so I won't write too much about this. Seriously, you need to try this now.

FILETS MIGNONS
1 tablespoon ancho chile powder
1 tablespoon finely ground espresso beans
2 teaspoons Spanish paprika
2 teaspoons dark brown sugar
1 teaspoon dry mustard
¾ teaspoon ground coriander
¾ teaspoon dried oregano
Kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon ground ginger
½ teaspoon chile de arbol powder
2 tablespoons canola oil
4x8 ounce filets mignons

ANCHO-MUSHROOM SAUCE
4 cups Enriched Chicken Stock or low-sodium chicken broth
3 tablespoons olive oil
1 ½ lbs. assorted mushrooms, such as shiitake, cremini, portobello, and oyster, thinly sliced
4 shallots, chopped
4 cloves garlic, finely chopped
2 ancho chiles, soaked, seeded, and pureed
2 tablespoons honey
¼ cup chopped fresh cilantro
Kosher salt and freshly ground black pepper

FILETS MIGNONS
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 minutes. 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.

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 evaporated,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.