Buffalo Tenderloin Steak with Chili Espresso Rub

Buffalo Tenderloin Steak with Chili Espresso Rub
By
Contributor
Buffalo Tenderloin Steak with Chili Espresso Rub
Meat Market Restaurant

Buffalo Tenderloin Steak with Chili Espresso Rub

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.

2
Servings
27
Calories Per Serving
Deliver Ingredients

Notes

This recipe makes a large batch of steak rub; you won't use it all on these two steaks, so save any leftovers in a resealable air-tight storage container.

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

Toast the ancho chiles in the oven until they start to get soft; remove the seeds and stems.

In a separate pan, toast the cumin over low heat.

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.

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.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
6g
5%
Protein
1g
2%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
37mg
4%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Manganese, Mn
1mg
56%
Phosphorus, P
19mg
3%
Selenium, Se
1µg
2%
Sodium, Na
2mg
0%
Water
1g
0%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.