Espresso Rub Filet Mignon Recipe
Medallions served over blue cheese mashed potatoes with red wine & chili reduction
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Ingredients
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Espresso Rub Filet Mignon
Method
Preparation and Cooking
- 1
Prepare the Espresso Rub
In a small bowl, mix together espresso powder, brown sugar, smoked paprika, salt, and black pepper.
- 2
Rub the Steaks
Pat the filet mignon medallions dry with paper towels. Rub the espresso mixture all over the medallions, ensuring they are well coated. Let them sit at room temperature for about 30 minutes.
- 3
Cook the Steaks
In a large skillet, heat olive oil over medium-high heat. Once hot, add the medallions and sear for 3-4 minutes on each side for medium rare, or to your desired doneness. Remove from skillet and let rest.
- 4
Make the Reduction Sauce
In the same skillet, add red wine and chili flakes. Bring to a boil, scraping any browned bits from the bottom. Reduce heat and simmer until the sauce thickens, about 10 minutes.
- 5
