Coffee Chili Rubbed Filet Recipe

Prepare steaks

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Mix the rub: combine ground coffee, chili powder, smoked paprika, brown sugar, kosher salt and black pepper in a small bowl. Stir to blend.

Lightly brush each filet with 1/2 tbs olive oil (reserve remaining). Evenly rub both sides and edges of each filet with the coffee-chili mixture, pressing gently so the rub adheres. Let rest 5–10 minutes to set.

Preheat a heavy skillet (cast iron preferred) over medium-high heat until smoking just begins. Add remaining 1/2 tbs olive oil and swirl to coat.

Sear filets: place filets in skillet and sear without moving for 2.5–3 minutes to develop crust. Flip and sear other side 2.5–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, cook 3.5–4 minutes per side. Reduce heat if rub threatens to burn.

If needed, finish in a 400°F (200°C) oven for 3–5 minutes to reach target temperature. Remove filets to a warm plate, tent loosely with foil, and rest 5–7 minutes before serving.

While filets rest, make glaze in a small saucepan over medium heat. Add pitted cherries, port wine and beef stock.

Bring mixture to a simmer and reduce gently for 6–8 minutes until cherries soften and liquid thickens slightly.

Mash cherries lightly with the back of a spoon or use a hand blender for a smoother glaze. Stir in balsamic vinegar, brown sugar and thyme. Continue to simmer 1–2 minutes to meld flavors.

Whisk in unsalted butter off the heat to finish the glaze, season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or thickness (for thicker glaze reduce a bit longer; for thinner add a splash of stock). Keep warm.

Spoon glaze over each rested filet just before plating.

While steaks cook, heat a large sauté pan over medium-high heat. Add 1 tbs butter and 1 tsp olive oil until butter foams.

Add carrots first and sauté 2 minutes, then add broccoli florets and sauté 2 more minutes. Add sugar snap peas and continue to cook 1–2 minutes until vegetables are bright and crisp-tender.

Add minced garlic and cook 30 seconds until fragrant. Finish with 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat and remove from heat so vegetables stay bright and slightly crunchy. Keep warm until serving.

Preheat oven to 400°F (200°C). Scrub the russet potato and pat dry. Rub with 1 tsp olive oil and sprinkle 1/4 tsp kosher salt over skin.

Place potato directly on oven rack or on a baking sheet and bake 45–60 minutes, until skin is crisp and a fork easily pierces the center (time depends on potato size).

Remove from oven, slice open, fluff interior with a fork and top with 1 tbs butter. Add sour cream and chives if desired.