Thursday, April 30, 2015

Stoney River - Coffee Cured Filet

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins


  • Servings: 3
  • 4 beef tenderloin, filet
  • 2 1/2 cups strong espresso or 2 1/2 cups darkest roast non-flavored coffee
  • 1/4 cup olive oil
  • 1/4 cup molasses (regular strength)
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons kosher salt (or sea salt)
  • 1 teaspoon cumin
  • 1/2 cup ice


  • 1 place all the liquid and dry ingredients into a large bowl or zip-lock bag and mix until dissolved.
  • 2 (hint: measure the olive oil first and then the molasses, it will slide right out of the measuring cup if you do the oil first).
  • 3 add ice to cool the mixture.
  • 4 add the filets and marinate at least 6 hours for best results. i like to mix them up and flip the meat every couple of hours, but not required.
  • 5 when ready to cook the steaks, heat an iron skillet or griddle as hot as you can get it and sear the outside of the steaks for a minute or two until dark and crisp on the outside, then place on the grill to cook to your wellness liking the rest of the time.
  • 6 (hint: i recommend searing the steaks outside on a grill side burner if possible. it makes a mess of your cooktop inside otherwise.).

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