Steakhouse Style Filet Mignon with Espresso Rub
Servings Prep Time
2 20minutes
Cook Time
8-9minutes
Servings Prep Time
2 20minutes
Cook Time
8-9minutes
Ingredients
  • 2, 8 ounce center cut filet mignon1 1/2 to 2″ thick
  • 5tablespoons grass-fed butterreserve 3 tablespoons clarified for plating
  • 1teaspoon peanut oiloptional, can substitute another neutral oil with a high smoke point
  • 1tablespoon brown sugar
  • 1/2tablespoon espresso powder
  • 1/2teaspoon sea salt
  • 1/4teaspoon black pepper
  • 1/4teaspoon onion powder
  • 1/4teaspoon garlic powder
  • 1/4teaspoon sweet paprika
  • 1/8teaspoon chili powder
  • 1 tablespoon parsleyminced
Instructions
  1. Allow steaks to rest at room temperature for 30-45 minutes prior to cooking. Meanwhile, in a small bowl, combine brown sugar, espresso powder, sea salt, black pepper, onion powder, garlic powder, paprika and chili powder. Set aside.
  2. Measure butter for melting.
  3. Melt butter in a small microwave-safe bowl in 20-second intervals, at 30 percent power. Measure 3 tablespoons of the melted butter and set aside for plating. This will be divided into two servings.
  4. Measure 1 tablespoon melted butter and 1 teaspoon peanut oil for searing steaks.
  5. Combine the butter and peanut oil in a small ramekin.
  6. Pat the steaks dry on both sides with paper towels. Sprinkle the first side of steak with 1/2 to 3/4 teaspoon espresso rub. Press the seasoning into the meat.
  7. Repeat with the rub on the second side of steak.
  8. Heat a large cast-iron skillet over high heat for about 5 minutes, or until very hot and smoking.
  9. In the preheated skillet, add the butter/oil mixture. With hot pads, tilt the pan to redistribute the fat over the bottom surface.
  10. With tongs or a long fork, immediately place steaks in the skillet and sear for 2 minutes.
  11. Flip steaks to the second side and sear for an additional 2 minutes.
  12. Reduce heat to medium-low and cook for 2 minutes. Flip and repeat every two minutes until the temperature on an instant read thermometer registers 125-130 degrees for medium-rare. Remove from the skillet and allow to rest for 5 to 10 minutes.
  13. Spoon half of remaining melted butter onto a plate. Repeat on the second plate.
  14. Plate steaks on top of butter. Garnish with minced parsley and serve.
Recipe Notes

Check ingredients and/or manufacturer’s website to ensure spices are gluten free.

Recipe courtesy of www.sisterspicekitchen.com
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