How to make the perfect steak with ground coffee
Every week, we’ll bring you a new ingredient to play around with in the kitchen. Last week it was white miso… and today it’s ground coffee. Despite what you may think, it’s actually a key ingredient to cook the perfect steak.
International Chef Lisa Mead is here to explain.
She’s a cookbook author and podcaster who’s perfected the ability to simplify her recipes, after years of cheffing in the galleys of luxury yachts , creating recipes perfect for busy home cooks.
Dry rub Black Angus beef tenderloin served with a duo of sun-dried tomato and salsa verde sauce
Ingredients
Dry Rub Seasoning
- 3 tbsp coarsely ground black pepper
- 1 tbsp brown sugar
- 1 tbsp ground coffee
- 2 tsp mustard powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp ground cinnamon
Salsa Verde
- 1 tbsp store-bought jarred jalapenos
- 2/3 brown onion, finely chopped and sautéed
- 1/4 cup coriander
- 1 garlic clove, minced
- A pinch of salt and cracked pepper
- 1/2 tsp white sugar
- 1 tbsp fresh lime juice
Sun-Dried Tomato Sauce
- 1/2 cup of store-bought sun-dried tomatoes soaked in olive oil
- 1 clove garlic, finely chopped
- A pinch of salt
Beef Tenderloin
- 3 lb Black Angus beef tenderloin, trimmed of fat
- 1/2 cup of vegetable oil
Method
Dry Rub
- Mix all seasoning ingredients together in a bowl,
- Massage well into beef tenderloin,
- Cut the beef into 5 medium-sized fillet mignon pieces, and
- Place in a ziplock bag and allow to rest in fridge until required.
Salsa Verde
- Place all ingredients into a food processor and pulse, and
- Refrigerate until ready to use.
Sun-dried Tomato Sauce
- Pulse all ingredients in a food processor, and
- Refrigerate until ready to use.
Grilling Beef
- Remove from fridge and allow to rest for 15 minutes,
- Heat barbeque grill on medium/high heat,
- Soak paper towel in vegetable oil and using tongs carefully, wipe the grill’s surface,
- Cook beef for 12 to 15 minutes for medium rare, turning halfway through, and
- Allow beef to rest for 5 minutes.
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