Beef fillet rubbed with butter Coffee and Sage and Blue Cheese

Join this recipe with Garbanzo Salad and Caramel Ice Cream Tartufo.

Ingredients

• 2 tablespoons finely ground coffee
• 1 tablespoon plus 1 ½ teaspoons freshly ground pepper
• 4 filets mignon 6 oz
• 2 tablespoons canola or vegetable oil
• 5 ½ tablespoons unsalted butter, at room temperature
• 2 teaspoons fresh sage, chopped
• 2 to 3 ounces crumbled blue cheese
• Salt
• 2 tablespoons dark rum

Preparation

Mix the coffee powder and pepper in small bowl. Put the fillets in a baking dish and top with 2 tablespoons of oil. Rub both sides of steak with the coffee mixture, cover the dish with plastic wrap and set aside. Mix 4 tablespoons softened butter with sage and blue cheese in small bowl until well blended. Pass the butter mixture to a sheet of plastic wrap and fold the plastic around the butter, like a log. Freeze it until firm and then cut into 4 wheels. Keep the wheels in the freezer until the steaks are done. Heat the remaining 1 ½ tablespoons butter in large skillet over high heat. Remove steaks from marinade, dry them on paper towels, salt espolvoréales and cook until browned on one side, 2 to 4 minutes. Give back to the fillets and cook espolvoréales more salt on the other side for 1 minute. Reduce heat to medium low and cook for another 3 to 4 minutes to get some more facts or if you prefer your steak is cooked. Pass the fillets to serving plates and top with a wheel-flavored butter. Add the rum to the pan and carefully turn it on with a long match to burn the alcohol (the flames will go after a few seconds). With a spoon pour some sauce over steaks and serve immediately.

Servings: 4

Preparation time:  30 min

Cooking time:  10 min

Ready in:  40 min

Country:  International

Season / Occasion: All year

Main ingredient:  Red Meat