The Atlanta Journal-Constitution
FILET MIGNON
2 tablespoons fresh coffee grounds 1 tablespoon brown sugar
½ tablespoon plus ½ teaspoon kosher salt,
divided
½ tablespoon vanilla extract
½ tablespoon plus ¼ teaspoon ground black
pepper, divided
2 (6-ounce) filet mignon steaks 4 tablespoons vegetable oil
2 tablespoons butter
8 sliced and seeded shishito peppers 4 ounces julienned or pickled onions 6 ounces Coffee Demi-glace (recipe follows)
Heat oven to 350 degrees. Combine the coffee grounds, brown sugar, 1/2 tablespoon kosher salt, vanilla and 1/2 tablespoon black pepper in a small bowl. Pat the steaks dry and rub with seasoning evenly and thoroughly on both sides. Allow to rest for 10 minutes. Heat oil in a frying pan over medium-high heat. Place steaks flat/cut side down in the pan and using a tong, slide in a circular motion to ensure an even brown sear. Sear steaks until deep brown color, approximately 3 minutes. Flip steaks and repeat sear. Add butter to pan and allow to melt completely. Spoon butter over steaks 4 times and place in the oven.
For medium rare, 130-135 degrees, remove from oven when internal temperature reaches 120 degrees on a meat thermometer.
For medium, 140-145 degrees, remove from oven when internal temperature reaches 130 degrees.
Remove steaks from pan, and place on a resting rack for 5 minutes.
Add the shishito peppers and onions to the pan and saute in the hot butter mixture over medium-high heat until slightly wilted. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
To plate, spoon cooked pepper and onion mixture on center of plate, reserving hot butter mixture. Place steak directly on top of peppers and drizzle with butter mixture from pan. Top with Coffee Demi-glace and serve immediately.
Makes 2 servings.
Per serving: 818 calories (percent of calories from fat, 66), 50 grams protein, 17 grams carbohydrates, no fiber, 60 grams total fat (20 grams saturated), 182 milligrams cholesterol, 898 milligrams sodium.
COFFEE DEMI-GLACE
4 tablespoons espresso coffee 4 ounces veal demi-glace, available at Dekalb Farmers Market and Cook’s Warehouse
In a small saucepan, combine the espresso and the veal demi-glace and heat on medium until a kitchen thermometer reads 150 degrees, then remove and reserve.