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Buffalo Tenderloin Steak with Chili Espresso Rub

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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.

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
Servings2
Calories Per Serving839
Total Fat56g86%
Sugar3gN/A
Saturated18g92%
Cholesterol193mg64%
Protein55g100%
Carbs41g14%
Vitamin A775µg86%
Vitamin B122µg42%
Vitamin B63mg100%
Vitamin C4mg7%
Vitamin E13mg63%
Vitamin K43µg54%
Calcium385mg38%
Fiber20g81%
Folate (food)52µgN/A
Folate equivalent (total)52µg13%
Iron23mg100%
Magnesium229mg57%
Monounsaturated25gN/A
Niacin (B3)23mg100%
Phosphorus637mg91%
Polyunsaturated6gN/A
Potassium2204mg63%
Riboflavin (B2)1mg63%
Sodium857mg36%
Thiamin (B1)0.3mg22.9%
Zinc11mg71%