Instructions: Tie the fillet with butcher twine at 1/2-inch intervals. Rub the fillet with salt, pepper, sage, and oil. Spread coffee over a work surface and roll fillet in it to coat. Marinate fillet for 30 minutes. Heat a skillet over medium high heat and add 1 tablespoon butter. Add onion and garlic and sautJ until browned. Add the Pasilla chile and saute. Add stock, chipotle, and adobo sauce and simmer, cover, for 10 minutes. Remove from heat and let cool. Transfer ingredients to a blender and pure for 30 seconds. If needed, add enough water to make 2 cups. In a clean skillet melt remaining butter and add mushrooms and sage and sautJ, stirring, until lightly browned. Add sauce and scrap the bottom of the skillet with a spoon to deglaze the mushroom juices. Bring the liquid to a boil then simmer for 10 minutes. Add salt, pepper, and maple syrup. If sauce becomes too thick, thin with water.

Preheat oven to 400 degrees. Roast fillet on a roasting rack on a roasting pan for 10 minutes. Reduce oven temperature to 250 degrees and cook the fillet for about 20 minutes more or until the meat registers 125 degrees for medium rare or 135 degrees for medium meat on a meat thermometer. Serve with slices of fillet over cheddar-cheese grits and garnish with oil and sage.

Yield: 4 to 6 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.