Coffee Encrusted Beef Fillet
I paired this fillet with Seghesio Zinfandel. It's jammy with dark fruit on the nose (black cherry, blueberry). The mid-palate has a hit of spiciness but not too tannic. It's mouth-filling roundness leads to a nice lingering finish. Very nice with the spiciness of the rub on the fillet. Cheers to all...
How to Make Coffee Encrusted Beef Fillet
- Mix, well, all the spices with the ground coffee beans.
- Apply a light coat of EVOO over the entire fillet.
- Coat the fillet with the dry rub. You may not use all the rub. I prefer a light coat over the entire fillet. If you're concerned that you may not like the taste of the ground coffee beans in the rub, prepare one fillet with this rub and just use EVOO, Kosher Salt and Cracked Black Pepper on the other so as to compare. The other spices really do balance the ground coffee beans.
- Let the rub stay on the fillets for at least a couple hours and make sure the fillets are at room temp before you start to cook/grille.
- Heat the grille to 450 - 500 degrees while the skillet is getting hot.
I heat an old cast iron skillet, in the oven, to 500 degrees. Next, I transfer that skillet to the side burner on my grille. You can transfer the skillet to your cooktop but this will produce smoke when the cooking starts.
- I drop 1-TBSP of butter in the skillet and then drop both fillets in the skillet. Move the fillets around at first to keep them from sticking. Cook them 3 minutes with out turning.
- Drop in 1-TBSP of butter and turn the fillets, cooking 3 additional minutes. After the three minutes are up, I transfer the fillets to the 450 degree grille. Or, you can transfer back to your oven at 450 degrees if you prefer. I cook the fillets for six additional minutes (without turning). This gives me a nice med-rare. If you prefer your fillet medium, grille for 10 minutes instead of six. Adjust cooking time for your preference.