Coffee-rubbed fillet mignon
2 tablespoons finely ground chicory coffee or espresso
1 tablespoon Spanish paprika; see cook's notes
1 tablespoon dark brown sugar
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1 teaspoon dry mustard
2 teaspoons kosher salt or sea salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 1/2 teaspoons oregano
2 teaspoons cayenne pepper
Olive oil 4 (8-ounce) boneless filet mignon
Makes 8 servings.
Prepare hot fire in grill.
In small bowl, combine coffee, paprika, sugar, mustard, salt, peppers, oregano and cayenne pepper. Brush steaks with olive oil and season both sides with rub. Grill steaks, covered, for 3 minutes on each side for medium-rare. Cooking times vary depending on heat of fire and thickness of steaks.
Cook's notes: Spanish paprika has a smoky flavor. It is sold at cookware shops, some supermarkets, or online at www.penzeys.com.
Nutritional information per serving: Calories 300 (72 percent from fat), protein 19.1 g, carbohydrates 2.1 g, fat 23.7 g (saturated 9.5 g) cholesterol 80 mg, sodium 862 mg, fiber 0.1 g.