Buffalo Tenderloin Steak With Chili Espresso Rub

Buffalo Tenderloin Steak With Chili Espresso Rub
4 from 1 ratings
Make a big batch of this simple espresso steak rub and use it to bring out an earthy, warm coffee flavor all cuts of meat. Recipe courtesy of Meat Market restaurant.
Servings
2
servings
Buffalo Tenderloin Steak with Chili Espresso Rub
Ingredients
  • 2 ancho chiles
  • ¼ cup cumin seed
  • 8 whole star anise
  • 4 cinnamon sticks
  • ½ cup ground espresso
  • ¼ cup chili powder
  • ¼ cup smoked paprika
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • ¼ cup salt
  • olive oil
  • 2 8-ounce buffalo filet mignon steaks
Directions
  1. Toast the ancho chiles in the oven until they start to get soft; remove the seeds and stems.
  2. In a separate pan, toast the cumin over low heat.
  3. Grind the chiles, cumin, anise, cinnamon sticks, espresso, chili powder, paprika, black pepper, and cayenne in a spice grinder until fine. Place in a bowl and stir in the salt; store in an air-tight container until ready to use.
  4. Apply some rub to steaks. Heat some olive oil in a medium pan over medium-high heat. When the pan is hot add the steak and cook to desired doneness.