ANCHO-AND-COFFEE-RUBBED FILET MIGNON WITH ANCHO- MUSHROOM SAUCE

Steps:

• For Spice Rub: Mix all ingredients in small bowl. Cover and store at room temp for 1 week. For Mushroom Sauce: Place chiles in medium bowl. Pour enough boiling water over to cover. Let soak until chiles soften, turning occasionally 30 minutes. Transfer chiles to plate, reserve 1/2 cup soaking liquid. Stem chiles, open, and remove seeds. Place chiles in a mini processor; add reserved 1/2 c. Soaking liquid. Blend until smooth. Puree can be made 3 days ahead. Cover and chill. Boil broth in large saucepan over medium-high heat until reduced to 2 cups, about 25 minutes. Set reduced broth aside. Heat oil in large heavy skillet over medium-high heat. Add onion; sauté until beginning to soften, about 4 minutes. Add garlic and stir 1 minute. Add mushrooms. Sauté until brown and tender and almost all juices have evaporated, about 9 minutes. Add wine and boil until almost all wine has evaporated, stirring often, about 9 minutes. Mix in chile puree and 1 1/2 cup reduced broth. Simmer 1 minute to blend flavors. Season with cayenne pepper, salt and pepper. Can be made 1 day ahead, cover, chill sauce and remaining broth separately. For Steaks: Preheat oven to 375°F. Sprinkle both sides of steaks generously with spice rub. Heat large ovenproof skillet over medium-high heat. Add 2 TBSP oil. Add steaks and sear until brown & crusty, 1 to 2 minutes per side. Transfer skillet to oven. Roast steaks until cooked to desired doneness, about 8 minutes for medium-rare. Meanwhile rewarm sauce. Mix in 4 TBSP cilantro. Thin sauce with remaining broth by TBSP, if desired. Transfer steaks to plate. spoon sauce over. Sprinkle with remaining cilantro.