- 2 44 Farms USDA Prime 8-ounce Filet Mignons
- 1 Tbs 44 Farms Black Bull Blend Coffee (finely ground)
- 1 Tbs Dark Brown Sugar
- 1 Tbs Pure Chili Powder
- 1/2 tsp Cumin (ground)
- 1 tsp Oregano (dried)
- 1 Tbs 44 Farms Salt & Pepper Blend
- 4 oz Chipotle Hollandaise Sauce (recipe follows)
- 2 Egg Yolks
- 1 tsp Lemon Juice
- 1/2 tsp 44 Farms Salt & Pepper Blend
- 2 tsp Chipotle in Adobo Sauce Purée
- 4 oz Unsalted Butter (melted)
- 1 tsp Cilantro (chopped)
BLACK BULL BLEND COFFEE RUBBED FILET MIGNON
Blend together coffee, brown sugar, chili powder, cumin, oregano and 1 tsp. of salt and pepper. Set aside.
Remove filets from package, and pat dry with paper towels.
Coat each filet with 1 Tbs. coffee rub seasoning. Let the steaks marinate for about 30 minutes at room temperature.
Pre-heat oven to 400º.
Heat a cast iron pan over medium-high heat. Add 2 Tbs. canola oil to pan.
Season each steak with 1 tsp. 44 Farms Salt & Pepper Blend.
Sear filets for two minutes on each side. Place filets on a tray and cook in the oven for 5 minutes for medium-rare filet.
Let rest for 5 minutes before serving.
Serve with chipotle hollandaise.
CHIPOTLE HOLLANDAISE SAUCE
Heat a 3–4 quart pot with two inches of water until simmering.
In a medium-size bowl that will rest on top of the pot, combine egg yolks, lemon juice, 44 Farms Salt & Pepper Blend and chipotle purée.
Whisk continuously over simmering water until the egg yolks have thickened slightly, about two minutes.
Remove from heat and slowing add in hot melted butter while whisking.
Whisk in chopped cilantro, and serve immediately.
Add an additional two minutes of oven cooking time to the filet for medium filet and four minutes for a medium-well filet.