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Coffee-Crusted Wagyu Filet Mignon

Chef John Cuevas
Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Category

Steak

The SRF Wagyu filet mignon is amazing by itself, but Chef John Cuevas shows you how to take this beautiful steak to new culinary heights. The filet is crusted with a coffee rub and finished with blue cheese, arugula, and bourbon caramel sauce.



The extra steps create a dish that's worthy of the finest white tablecloth restaurant.

Ingredients

    Coffee Rub

    • 2 ounces ground coffee
    • 2 ounces brown sugar
    • 2 ounces kosher salt

    Bourbon Caramel Sauce

    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/2 cup heavy whipping cream, room temperature
    • 1/4 cup butter, room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoons bourbon
    • 1 teaspoon fine sea salt
    • Flake or finishing salt

    Filet Mignon & Salad

    • 2 American Wagyu Black® filet mignon 8 oz
    • 4 ounces wild arugula
    • 3 ounces blue cheese, neatly sliced into two portions
    • 1 ounces olive oil
    • 1/2 lemon, juiced

    Directions

      Coffee Rub

      1. Mix all ingredients together and set aside.

      Bourbon Carmel Sauce

      1. Combine the sugar and water in a saucepan. Stir to combine.
      2. Turn the burner to medium-high heat, do not stir or touch the pan until the sugar has caramelized. Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat.
      3. Slowly pour the heavy cream into the caramel mixture, whisking as you pour to quickly incorporate the cream.
      4. Add the butter and whisk until combined.
      5. Add the vanilla, bourbon and sea salt and whisk until combined.
      6. Keep warm and set aside.

      Filet Mignon & Salad

      1. Roll your filet in the coffee mixture, coat completely.
      2. Place on a pre-heated grill and cook for 5 minutes on each side. (Cook to 120°F degree internal temperature).
      3. Remove from heat and let rest.
      4. Mix arugula and olive oil in a bowl. Finish with lemon juice.
      5. Place filet on a plate and drizzle over the bourbon caramel sauce. Place 2 oz. of the salad directly on top of the filet.
      6. Lean one slice of blue cheese against each steak.
      7. Serve.