I saw this recipe in the St. Louis Post-Dispatch as a part of a larger article on Super Bowl food, and thought it sounded delicious. The price of tenderloin, however, is not so delicious, so I decided to try my own coffee rub on filet mignon and serve it in the same way along with a side salad for lunch. My filet was large and about 1-1/2" thick, so I ended up getting eight slices that was just perfect for lunch for two. There is enough rub here to coat two filets, so use what you need and save the rest for up to a month to use later.
The meat was marvelously tender, perfectly seasoned, and delicious hot or warm. I tried it both with and without the Bleu cheese crumbles (mentioned in the Post-Dispatch recipe) and found that I preferred the Bleu cheese in the salad.
Here is my coffee rub recipe. If you get a chance, do give this one a try.
Coffee-Rubbed Filet Mignon
1 tablespoon finely ground coffee
1 tablespoon table salt
1 tablespoon brown sugar
1/4 teaspoon garlic powder
Pinch of black pepper
Rinse filets and pat dry. Cover all sides of filets with rub, coating well. Leave on counter for a half an hour to come to room temperature before cooking.
Heat oil (about a tablespoon) in a 9" sauté pan over medium high heat until it shimmers. Place steaks in pan. Turn on your vent fan, or suffer the consequences of setting off your smoke alarm. Don't ask me how I know this. (Mine, by the way, not only screeches, but a woman's voice yells, “Fire! Fire! ” It's disturbing.) Sear for three minutes on one side. Flip to the other side and sear three more minutes. Flip back and cook for two minutes on either side, then flip again and cook for an additional minute on either side. This will yield a rare steak. Remove to a cutting board and let rest for ten minutes. It will continue to cook and yield medium-rare doneness. Serve as is, or slice and serve on sections of baguette. Yummy!