Espresso Crusted Filet Mignon
8 oz Filet Mignon with Dry Rub, cooked to Medium Rare.
Dry Rub consists of the following:
- 2 tsp of salt
- 2 tsp of fresh ground black pepper
- 1 tsp of ground espresso
- 1 decent pinch of red pepper flake
Mix all of these items together and rub/coat the filet to create crust.
Cook in sauté pan with 2 tbsp of butter to create “crust” on both sides of the steak. Once there is a crust, remove from sauté pan and finish in the oven at 350 degrees for 5 min. Remove, cover with tin foil and let the steak rest for 5 min and enjoy.
For a salad, we would pick the following:
Arugula Salad with Candied Pecans. (Kind of a Sweet and Sour thing going on, similar to the beer). No tomatoes, onion, cucumber or any other agenda in the salad. Again, our family is picky and no one has the patience to pick all the junk out. For the dressing, mix equal parts of balsamic, w/ Gerrard’s “Champagne” dressing with 1 cup of chopped Strawberries.
Again, these are items that would be considered “creative and out of the box” for the McCarthy’s, but its something that we feel pairs really nice and that everyone would eat it without forcing them and second guessing what everything was and having the wife and kids say “What is that? We don’t like it!”