Beef Mole with Buttery Baguette

12-inch baguette, halved lengthwise

4 tablespoons (½ stick) butter, softened

1 tablespoon olive oil

¾ pound beef sirloin tips, cut into 1-inch chunks

¼ cup almond butter

¼ cup canned crushed tomatoes

2 cloves garlic

½ shallot

1 teaspoon cocoa powder

¼ teaspoon cinnamon

¼ teaspoon ground black pepper

¼ teaspoon red pepper flakes

Pinch ground cloves

½ cup water

Salt

Hot sauce, to taste

1 scallion, white and green parts, chopped

Heat the oven to 350 degrees.

Spread the butter over the cut sides of both halves of the baguettes. Set the baguettes, cut side up, in the oven to warm.

Meanwhile, in a medium saucepan over medium-high, heat the oil. Add the beef and sear for 2 to 3 minutes per side. Set aside off the heat. In a blender combine the almond butter, tomatoes, garlic, shallot, cocoa powder, cinnamon, black pepper, pepper flakes, cloves and water. Purée until smooth, then add to the beef. Bring the beef and sauce to a simmer over medium heat. Cook, uncovered and stirring occasionally, for 10 minutes.

Season the beef with salt and hot sauce, then divide it between serving plates. Top with scallions. Accompany with the warmed baguette.

Serves three.

Nutrition values per serving: 670 calories, 45 g fat (16 g saturated), 38 g carbohydrates, 3 g fiber, 4 g sugar, 33 g protein, 120 mg cholesterol, 810 mg sodium.

J.M. Hirsch, Associated Press Food Editor