Kona Rubbed Filet Recipe
- 80z, kimchi compound butter, grilled chinese broccoli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filet Mignon
Kimchi Compound Butter
Grilled Chinese Broccoli
Method
Filet Mignon Preparation
- 1
Prepare the Rub
In a small bowl, combine Kona coffee, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create a rub.
- 2
Rub the Steak
Pat the filet mignon dry with paper towels. Generously apply the Kona rub all over the steak, ensuring an even coating. Let it rest at room temperature for about 30 minutes.
Kimchi Compound Butter
- 3
Make the Compound Butter
In a medium bowl, soften the unsalted butter at room temperature. Add the chopped kimchi, minced garlic, lime juice, and chopped green onions. Mix until well combined.
- 4
Chill the Compound Butter
Transfer the mixture onto a piece of parchment paper, roll it into a log, and twist the ends to seal. Refrigerate until firm, about 1-2 hours.
Grilling the Broccoli
- 5
Prepare the Broccoli
Rinse the Chinese broccoli under cold water, then trim the ends. Pat dry and place in a bowl.
- 6
Cooking the Filet Mignon
- 7
Grill the Steak
Preheat the grill to high heat. Place the rubbed filet mignon on the grill and cook for about 4-5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer for accuracy (130°F for medium-rare).
- 8