For the Ancho Chile Butter

Ingredients: 

• 2 lb. butter, softened
• 3 oz. Ancho pepper; hydrated, seeded, stems removed
• 3 oz. roasted garlic cloves
• 1/2 oz. cilantro, chopped
• 1 oz. scallion, chopped
• 1/4 cup lime zest
• 1 tbsp. lime juice
• 1 oz. Kosher salt

Instructions:

1. Puree the garlic and ancho chiles
2. Add all the ingredients to softened butter, mix well
3. Roll in plastic wrap and freeze
4. Slice in 1 oz. rounds

For Gevalia Coffee & Cocoa Rub

Ingredients:

• 4 oz. ground Gevalia coffee
• 4 oz. cocoa powder
• 2 oz. ground cinnamon
• 4 oz. Porcini mushroom powder
• 4 oz. kosher salt

Instructions:

• Combine all ingredients and store in a sealed container

For Angry Onions

Ingredients:

• 1 cup Wondra flour
• 1 cup all purpose flour
• 2 tsp Cayenne pepper
• 2 tbsp chili powder
• 2 tbsp kosher salt
• 1 lb. White Spanish onions, sliced very thin
• oil for frying

Instructions: 

1. Combine all of the dry ingredients, mix well
2. Toss the onions in the dry mix until well coated, shake off excess mix
3. Fry in hot oil in small batches, drain on paper towels

For Gevalia Coffee & Cocoa Filet

Ingredients:

• 1 ea. 14 oz. Filet
• 1 oz. Gevalia coffee rub

SAUCE

• 2 oz. Ancho chile butter

GARNISH 

• 1 oz. Angry onions
• 1/4 tsp chopped parsley

Instructions:

1. Season the filet on all sides generously with the Gevalia coffee rub and broil to desired temperature
2. Top the filet with 2 (1-oz.) rounds of the Ancho chile butter and flash under the broiler to melt.
3. Garnish with 1 oz. of angry onions and chopped parsley