Filet Mignon Recipe: Espresso Rubbed & Pan Roasted Filet Mignon

espresso powder

🥗Healthier: decaf coffee grounds

💰Cheaper: instant coffee

Decaf coffee grounds maintain a similar flavor profile without caffeine.

filet mignon

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin offers a leaner cut while chuck eye is more budget-friendly.

Prepare a 10 ounce center-cut filet mignon.

In a bowl, combine espresso powder, ancho chili powder, brown sugar, Spanish paprika, cocoa powder, dry mustard, granulated garlic, ground cumin, ginger, dry oregano, kosher salt, and black pepper.

Whisk the ingredients together until blended to create the dry rub.

Roll the filet mignon in the dry spice rub, pressing it into all sides, top, and bottom.

Coat the filet with a little olive oil to help the spices permeate the meat.

Heat a cast-iron skillet and add olive oil until hot.

Sear the filet mignon on one side, then sear the sides to get a nice crust.

Transfer the skillet to an oven preheated to 375 degrees Fahrenheit.

Cook the filet mignon in the oven until it reaches an internal temperature of 125 to 130 degrees Fahrenheit for medium-rare.

Remove the filet from the oven and let it rest for about 6 to 7 minutes.

Plate the filet mignon with roasted asparagus and fingerling potatoes, seasoned with olive oil, salt, and pepper.

Garnish the plate with a little oregano and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens