Watch Corporate Chef Paul Schieble sear our Angus Reserve Filet Mignon to perfection in a tasty espresso rub.

Ingredients:

- 4 ea. 10 oz. Grand Western Angus Reserve Filet Mignon
On Sale! Angus Reserve Filet Mignon, buy it here: [ Ссылка ]
- 3 oz. Olive Oil Blend Espresso Rub
- ¼ cp. Ground Espresso Coffee
- ¼ cp. Ancho Chili Powder
- 1 Tbsp. Cocoa Powder
- 2 Tbsp. Spanish Paprika
- 1 Tbsp. Dark Brown Sugar 1 Tbsp. Dry Mustard
- 1 Tbsp. Cumin Powder
- 1 Tbsp. Garlic Powder
- 2 tsp. Ground Ginger
- 1 Tbsp. Dry Oregano
- 1 Tbsp. Kosher Sea Salt
- 1 Tbsp. Ground Black Pepper

Instructions:

- In mixing bowl combine all espresso rub ingredients.
- Generously rub in espresso rub onto all surfaces of steaks.
- Pour olive oil blend into cast iron pan or other heavy bottomed pan and place over medium high heat.
- When oil is hot lay filets into pan and sear on all sides until golden brown.
- Place pan at 375° and roast until 125° internal temperature.
- Remove pan from oven and allow steaks to rest 5 to 7 minutes.

Place on the desired plate and serve with grilled asparagus and roasted fingerling potatoes. We hope you enjoy indulging in this fine feast. Bon Appétit!

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Delivering Steakhouse Quality Meats Directly to your Door. The Steak of The Steaks, an improved eating experience.

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