Coffee Roasted Filet of Beef

2 dried pasilla chilies
1, 6-inch white-corn tortilla
3 Tbs unsalted butter
1-1/2 cups chopped white onion
4 large cloves garlic
2-1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 tsp light brown sugar
3 Tbs medium-roast coffee beans, finely ground
1 Tbs cocoa powder
1/8 tsp ground cinnamon
1, 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2-inch intervals with kitchen twine
Kosher salt and black pepper
2 Tbs extra-virgin olive oil
3/4 lb shiitake mushrooms, stemmed and quartered
Fresh watercress

Preheat the oven to 400°F.

Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 Tbs butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 tsp salt and the brown sugar. Season to taste.

In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 tsp salt and 1 tsp pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.

Roast the beef for 10 minutes; then lower the temperature to 250°F and cook for an hour more, or until the meat reaches 130°F. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135°F.)

Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.

In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.

Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress. Serves 4 to 6.