Directions

1. Whisk together paprika, ground coffee, quarter teaspoon of salt and pepper to make the coffee rub. Coat the filet with the rub place on a wire rack, wrap and refrigerate for 1-2 hours before service. You can coat filets and store wrapped overnight if you would like the rub to have a more pronounced flavor on the filet.
2. Warm two gallons of water in a stock pot over medium high heat. Whisk in the bone broth concentrate and simmer for 2-3 minutes then cool down. You will only need two cups of bone broth for the sauce. The rest can be refrigerated for seven days.
3. For the port wine sauce add one teaspoon of olive oil to a saucepan over medium heat. Now add shallots, 1/2 teaspoon of minced garlic, eighth of a teaspoon of sea salt and a eight of a teaspoon of black pepper and cook stirring for 1-2 minutes. Pour in port wine and simmer for 1-2 minutes.
4. Pour in two cups of the diluted bone broth and simmer to reduce by half. Whisk in butter one tablespoon at a time and hold sauce warm for plating.
5. In a stock pot over high heat bring one gallon of water to a boil. Add beets and cook until a knife easily slides into a beet. About 10-15 minutes. Remove the beets from the water. Place beets in a food processor with heavy cream, one teaspoon of minced garlic, an eighth of a teaspoon of salt and black pepper and pulse to puree. Hold warm for service.
6. Warm one tablespoon of butter in a sauté pan over medium heat add asparagus, eighth of a teaspoon of sea salt and black pepper and cook for 1-2 minutes. Reserve warm.
7. Cook the rubbed filet under the broiler or on the grill to desired internal degree of doneness.
8. Place warm beet puree in center of entrée plate. Spread puree around plate using the back of a spoon. Slice filet in half and arrange in center of the beet puree. Arrange asparagus around the filet. Drizzle port wine sauce over filet and around plate then serve.