Coffee Rubbed Filet with Sweet Potato and Broccolini
October 25, 2023
2 servings
Ingredients
1 tbsp ground dark-roast coffee, not instant
½ tsp raw cacao powder
2 6-oz grass-fed filet mignon steaks
2 tbsp extra-virgin olive oil, divided
Directions
1Heat grill to high temperature. Pre-heat ovento 350°.
2Whisk together all ingredients for the coffee rub in a small bowl.
3 Rub 1 tbsp olive oil over the filets then firmly press in the coffee rub to adhere.
4Place filets on the grill at an angle for 1 minute, then lift to switch to the other side. Turn filet over and repeat until your preferred temperature (see options below), and then remove steak and put on a plate to rest.
Approximate time and temperatures:
- Rare: 120° to 125° (4 minutes)
- Medium Rare: 125°to 130° (5 to 6 minutes)
- Medium: 135° to 140° (6 to 7 minutes)
- Medium Well: 145° to 150° (8 to 9 minutes)
- Well Done: 160° and above (10 minutes)
5Coat sweet potato rounds with ½ tbsp olive oil, then sprinkle nutmeg and ¼ tsp sea salt on top. Place on a sheet pan and put in the oven until the middle is soft, about 20 to 25 minutes. Set aside to cool. Leave the oven on.
6Coat broccolini with ½ tbsp olive oil and sprinkle with ¼ tsp salt. Place in the oven for 10 to 15 minutes. Take out of the oven and cool.
7On two plates, lay half of the sweet potatoes on the bottom, then place a filet on top. Add broccolini on the side. Serve and enjoy.
8 Keep refrigerated for up to 4 days.
