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Coffee Crusted Filet Mignon with a Jalapeno Coffee Reduction Recipe

Coffee Crusted Filet Mignon with a Jalapeno Coffee Reduction Recipe

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Spicy and hearty this filet mignon recipe is sure to satisfy the steak and coffee connoisseur(s) in your life who want a little something different for dinner.


8 Filet Mignon steaks, 8 oz. each

Dry rub
1/2 cup ground coffee
1/4 cup ground black pepper
2 Tbs garlic powder
1 Tbs kosher salt
1 Tbs brown sugar

1 cup brewed coffee
1 cup beef stock
1 jalapeno pepper, minced
1 Tbs brown sugar
1 Tbs lemon juice
1 Tbs extra virgin olive oil


To prepare the steaks: Combine the coffee, black pepper, garlic powder, brown sugar and salt in a bowl. Coat all sides of the steaks with the coffee mixture and let rest for 30 minutes.

To prepare the reduction: Heat a small sauce pan over medium heat and add 1 Tbs extra virgin olive oil. Add the jalapeno and sauté for two minutes. Add the remaining ingredients and simmer until reduce to 1/4 of its original volume.

Prepare the grill for direct high heating. Grill the steaks to desired doneness. Remove the steaks from the grill and let rest for 2-3 minutes before serving. Plate with 1 Tbs of the reduction for each steak.

Recipe Summary

  • 4 cups heavy cream
  • 3 ounces crumbled Gorgonzola cheese
  • 3 tablespoons grated Parmesan cheese
  • ¾ teaspoon salt
  • ¾ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 4 (8 ounce) fillets beef tenderloin
  • 1 pinch lemon pepper
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • salt and ground black pepper to taste
  • 12 slices thick sliced bacon, chopped
  • 4 green onions, chopped

Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.

Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

What is the Filet Mignon Reverse Sear Method?

Filet mignon is one of the thickest cuts of steak, so it can be one of the trickiest to cook. It’s tough to get the internal temperature just right without having to keep poking the insides with a meat thermometer and letting the juices escape.

The filet mignon reverse sear method can take some of the guesswork out of getting the right temperature by letting the meat cook slowly to medium-rare and then giving it a sear in the skillet right before enjoying it. When you reverse the traditional cooking method of searing and then baking a filet mignon, you can get a more accurate internal temperature without risking a too-crispy outer crust.

A reverse sear gives filet mignon the time it needs to cook without drying up. A quick sear in the pan after baking delivers just the right amount of crispy crust to elevate its flavor.

Coffee Crusted Filet Mignon with a Jalapeno Coffee Reduction Recipe - Recipes

For the steak and green beans:

  • 4 (8 oz.) filet mignon steaks (about 1 1/2 inches thick)
  • 1 Tbsp freshly and coarsely ground black pepper
  • 2 Tbsp olive oil
  • 1 lb green beans
  • Kosher salt
  • 1 Tbsp olive oil
  • 3 Tbsp minced red onion
  • 2 Tbsp butter
  • 1 cup red wine
  • ¼ cup balsamic vinegar
  • 2 Tbsp. honey
  • 4 sprigs fresh thyme

1. If serving with mashed potatoes, recipe can be found here. Prepare and set aside until steaks are ready. Keep warm.

2. Preheat the oven to 400°F. Put the coarsely ground pepper on a plate. Sprinkle the steaks with salt then set the steaks atop the pepper and press, coating both sides and flattening the steaks slightly.

3. Heat a large ovenproof skillet on medium-high. Add the olive oil then add the steaks. Cook for about 6 minutes or until both sides and perimeters turn golden brown. Transfer the pan to the oven and cook for until desired doneness is attained, about 3 minutes for medium-rare doneness. Transfer the steaks to a plate to rest for 5 minutes.

4. Add the green beans to the same sauté pan and saute just until cooked but still crisp, about 5 minutes. Divide the green beans into 4 plates.

5. To make the sauce, heat the olive oil in the same pan over medium-high heat. Add the onion and cook until soft and translucent but not brown, about 2 minutes. Season with salt and pepper. Add the wine, vinegar, honey, and thyme to the pan and simmer until reduced by half. Return the steaks to the pan and baste with the sauce. Put the steaks on the plates with green beans. Stir the butter into the sauce to blend.

Roasted Beef Tenderloin

If you haven't tried this recipe, today is the first day of the rest of your life.

Sigh. Beef tenderloin. You&rsquove tasted it, right? Oh, believe me, if you have, you&rsquod remember it. If you haven&rsquot, this is the first day of the rest of your life.

whole (4 to 5 pounds) beef tenderloin (butt)

salted butter, or more to taste

whole peppercorns, more or less to taste

Lawry's Seasoned Salt (or your favorite salt blend)

  1. Preheat oven to 475 degrees.
  2. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don&rsquot want to take every last bit of fat off&mdashnot at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
  3. Sprinkle meat generously with Lawry&rsquos. You can much more liberally season a tenderloin, because you&rsquore having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry&rsquos Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
  4. Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
  5. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
  6. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn&rsquot overcook.
  7. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
  8. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

Note: if you live outside of America and can't get Lawry's, any good salt blend will do. (For the record, I think Lawry&rsquos has salt, garlic powder, onion powder, and paprika in it, among other things.)

Beef tenderloin, or "eye fillet," as it&rsquos known in other parts of the world, is cut from the middle of a cow. The tenderloin come from the spine area, and hangs between the shoulder blade and hip socket. This muscle tissue doesn&rsquot do too much, so it&rsquos the most tender part of the cow. The meat is absolutely, positively, the softest, most buttery-textured meat on earth. And it&rsquos why I&rsquom no longer a vegetarian.

Ladies and Gents, I present to you&hellipBeef Tenderloin. This piece of tenderloin is also known as the tenderloin "butt" piece. A whole beef tenderloin is this piece plus a longer, narrower piece off the left side. But often, butchers sell this most desirable part all by itself. A whole beef tenderloin is delightful, too&mdashthe end piece is thinner and get much more done than this thick center, so if you have a lot of whimpy beef eaters that don&rsquot like any pink, it can come in handy. But for this recipe, and because this is the form in which it&rsquos commonly sold, we&rsquoll use the butt portion.

The butt pieces are generally around 4 to 5 pounds. If you were to get a whole tenderloin, it would be in the 7 pound range. And tenderloin AIN&rsquoT cheap definitely something to save for a special occasion, like Uncle Jimmy&rsquos retirement or Aunt Mabel&rsquos parole.

Unwrap the meat from the plastic or paper wrapping and rinse well. Now, see all that fat on top? We&rsquore going to trim away some of that in order to remove the silvery cartilage underneath. It&rsquos really tough and needs to go. So let&rsquos get to work, shall we?

With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. Now cut off the cartilage, pulling with one hand and cutting with the other. I was in a hurry and was getting a little meat, too, but if you&rsquore more meticulous and careful, you&rsquoll avoid doing that.

This process, while arduous, can also be pretty satisfying&hellip

&hellipEspecially when the fat is cooperative and comes off in nice, long pieces, like an apple core on a good day. See the silvery skin underneath? That&rsquos what we need to get rid of.

Just keep going you definitely don&rsquot want to take every last bit of fat off&mdashnot at all. As with any cut of meat, a little bit of fat adds to the flavor. Just focus on the big chunks so they won&rsquot ruin your tenderloin experience. And make no mistake about it&helliptenderloin is an experience.

Now it&rsquos Marlboro Man&rsquos turn. These are his hands. Sometimes I like for him to take over halfway through, because I&rsquom flighty and get bored very easily, which is why I have seventeen unfinished needlepoint projects in the closet of my childhood home. I always liked doing the colorful designs, but when it came time for the plain background, I always cut and ran.

Marlboro Man does a better job, anyway. Those hands can do just about anything.

There&rsquos an oblong piece of meat on the side of the loin, and sometimes Marlboro Man slices into it to remove some more of that tough, silvery skin. And again, no need to go crazy, just get the cartilage.

When you&rsquore finished, you&rsquoll have a nicely trimmed tenderloin and a yummy pile of fat for your favorite pet. Some people like to leave a little more fat than this, and that&rsquos just fine. As long as you get rid of the silver cartilage, you&rsquore good to go. (Hint, you can also ask the butcher to do this trimming for you if the process seems intimidating.)

Now it&rsquos time to season the meat. IMPORTANT POINT: When you&rsquore seasoning a tenderloin, you have to remember that it will be sliced after it&rsquos cooked. So you&rsquore talking about a much smaller surface area&ndashjust the rim surrounding the piece&mdashfor seasonings than, say a regular steak, which you&rsquod season on both sides. So you can much more liberally season a tenderloin, because you&rsquore having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry&rsquos Seasoned Salt. If you live outside of America, any good salt blend will do. (For the record, I think Lawry&rsquos has salt, garlic powder, onion powder, and paprika in it, among other things.)


Grand Marnier Butter Ingredients
1 lb unsalted butter, cut into small chunks
2 tsp vanilla extract
½ cup brown sugar
1 tbs kosher salt
pinch ground white pepper
2 vanilla beans, split, seeds scraped
1 shallot, julienne cut
1 bunch parsley, chopped
2 cups Grand Marnier

steak, desired cut such as KC Strip or sirloin.

Executive Chef Patrick Williams of Pierpont’s at Union Station Restaurant uses a dry rub to add complex flavor to steak and completes the decadent dish with Grand Marnier butter.

Combine dry rub ingredients thoroughly in a mixing bowl. Apply dry rub liberally on steak before grilling or searing in a pan on the stove. Use a lower heat below medium for cooking. High heat will burn sugar.

For sauce, reduce Grand Marnier with vanilla bean, shallot, and brown sugar over medium heat until it reaches syrup consistency. Season syrup with salt and vanilla extract. In mixer with paddle attachment, combine butter with syrup on low speed until liquid is absorbed into butter. Turn speed up to medium and whip for 1 minute. Return to low speed, add parsley, and mix thoroughly.
Serve steak, cooked to desired consistency, with 1-2 spoonfuls of Grand Marnier butter on top.
Transfer excess dry rub to storage container with a lid, label, and store on shelf for up to 2 months. Store excess Grand Marnier butter in a sealed container for up to 1 week.

Number of Servings: 1
Prep and Cooking Time: 30 minutes

Recipe by: Executive Chef Patrick Williams
Restaurant Name: Pierpont’s at Union Station


  • 1 beef tenderloin roast (well trimmed, about 4 to 5 pounds)
  • 1 clove garlic (halved)
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt (sea salt or kosher salt)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon Creole seasoning (or Cajun seasoning blend)
  • For the Sauce:
  • 3 tablespoons butter
  • 1 medium shallot (minced)
  • 1/4 teaspoon black pepper (freshly ground)
  • 3 cups beef broth (low sodium)
  • 1 cup pinot noir (or burgundy wine, or use another good dry red wine)
  • 1/2 sprig rosemary (or about 1/2 teaspoon dried rosemary leaves)
  • Optional: Salt to taste

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Related Video

Heavenly!! Just do yourself a favor and Make! This! Dish!! Don’t have to change a thing.

Very easy to make.Tip:Measure out with water the REDUCED amount,then use the end of a kitchen implement makes with a band of masking tape to show where you should end up That way,you're not pouring and guessing and dirtying bowls. This needs deeper beef flavor-maybe add a dollop of demi-glacé,or reduce more broth.Added some flour to the butter mixture in pan prior to the cream,which helped with consistency. Needed salt too,but I can work with this recipe.

The sauce taste is spot on and delicious. I made it exactly as written with store bought beef broth and dried green peppercorns I added to the broth while reducing. It thickened slightly, but not to the degree I like (steakhouse sauce is often quite thick) so I made a quick roux with 2T of butter and flour and whisked the sauce into that. I might use a true demi glace instead of reduced stock next time to get a darker color and flavor, but everything else about the recipe is great.

The flavor with all of the ingredients were delicious. The only thing that I did not do was to cook the steaks in the butter. I had a bit of leftover ribeye steak that I reheated in the butter. I followed everything else exactly as written. I felt like this sauce was way too thin and would have preferred a thicker sauce. It came out like water but had a great flavor. I used brandy and not cognac. I would make it again, I just would have to figure out a way to thicken it.

This was fabulous & easy. Used Dartangan veal demiglace instead of stock & it was perfection.

This is for kitchensal701. The steaks need to rest for 5-10 minites after cooking. Either in 120F oven, or on warmed plates with a cover (any pot or pan cover will do. Resting a little longer is no problem. Use tis time to make the sauce and incorporate drippings from the pan-fried steaks (or not if you're grilling). It will come together fine. Just be sure to have everything for tbe sauce pre-measured and handy. Have fun:-)

I'm going to grill filets for guests this week, and plan to try the peppercorn sauce. I'm nervous about the steaks being done before the sauce. I don't like to stress over things not coming together in a timely way. My question: can this sauce be made perhaps an hour or two BEFORE the guests arrive or before the steaks are done, then reheated? Reviewers commented that left over sauce was used the next day and was just as good! Please respond. Thanks.

DEVINE. Have tried so many recipes for this sauce but my search is over. Loved it, will never try another recipe. Followed exactly except I had no shallots.

Used dry crushed peppercorns and shallots instead of onions. Was decadent and delicious. Boiled for longer than I would have expected (5- 7 minutes) to get my desired consistency.

Easy to make. Used coffee cream and dry green peppercorns instead. Still came out great. Softened the peppercorns in the beef broth reduction. Very tasty!

Sauce was the bomb and easy to make. Highly recommend this!

good sauce--sauteed 1/4 c onion, added 1 c. beef broth[Bovril]--reduced to

1/2 cup--added 1 cup heavy cream--reduced x 10 mins til thickened--added 1 T brown gravy mix mixed with 2-3 T water--thickened nicely--added 1-2 T green peppercorns. Very good!!

The best pepper corn sauce - and very easy. Really don't need to change anything about it. If you are going to make this with the pan fried steaks - a nice touch is to flame it with a healthy dose of cognac or brandy for the final minute or so.

YUMMY. THe green peppercorns were a bit hard to find but SO worth it. This is great. I froze the extra sauce and served it over a roasted prok tenderloin later. It was even better the second time.

This sauce was very good. This sauce, minus green peppercorns, is usually served with a black peppercorn crusted filet for steak Au Poivre. Note that if your using a low sodium or acutal beef or veal stock, you will have to add some salt to finish.

delicious, but almost too rich for us. We made pepper crusted the steaks for added kick. YUM.. next time, I'll switch out the garlic mashed potatoes (another recipe from this site) for something a bit lighter

Although the sauce did not thicken as much as I would have liked it to it is absolutely delicious. I have also frozen the leftover sauce and have used it again and it was still delicious

We made this for a second time this year for Christmas Eve. Big impact for very little work. Like another reviewer, we started with good quality demi-glace rather than reduced beef stock. Made all the difference in time.


Wow - so easy, fast and shows gourmet. My sauce thickened beautifully - and surprisingly, given the other reviews. And given other reviews, I tweaked the process a little: grilled lamb in butter in cast iron pan, removed lamb for another meal, added shallots & butter for two minutes, added broth and reduced on high for maybe 7 minutes. Nearly boiled down to a syrup before I caught it, it was so fast. Keeping it hot, I added cognac & peppercorns, then heavy cream. It's so thick and delicious! Great for our Bordeaux dinner tonight.

This was very good, however I added one and a half tbsp of beef demi-glace (I doubled the recipe) and it made all the difference! Served over a Chateaubriand with roasted rosemary potatoes. yummmy!

Pretty Darn Good! 2 Tbl spoon peppercorn a bit much for me (and I love pepper). Suggestions: Deglaze the pan with the Cognac for a few seconds. Worked time magic by reducing the broth to 1/4c rather then 3/4c as called for. which shaved down the boil time to thicken sauce.. Mine only took 15 Mins!

My husband has great faith in my ability to replicate his favourite restaurant dishes! This recipe hit the mark. To better release the green peppercorn flavour, I mash some of them in my mortar and pestle before adding. Marsala is my usual substitute for cognac--just what I have on hand.

Great sauce, but takes forever to thicken! Use heavy whipping cream, it helps, but I'm not completely sure I've ever been able to let it thicken as much as it should be. It's a game of patience I guess.

Make sure you taste this before adding any seasoning. I found it to be incredibly salty. Try and use low sodium broth if possible.

Brandy Peppercorn Sauce with Parmesan

I would not be surprised if someone drank leftover Brandy Peppercorn Sauce with Parmesan straight from the dish. I would also not be surprised if someone wiped the dish clean with their finger then licked their finger clean. I’m not implying I know anyone who has actually done that I’m just saying I would not be surprised if someone ever did.

Brandy Peppercorn Sauce with Parmesan is a sauce that warrants drinking the leftovers straight from the dish.

I served it with Beef Tenderloin when my family was home for Christmas and I’m pretty sure my two children actually wept tears of joy.

It was the best steak I have ever eaten and a meal that will never be forgotten.

Once you taste this magical potion, you will want to try it with other foods. It not only makes an $8.00 filet tastes amazing it will work wonders alongside pork, chicken, pasta, hamburger and salad.

Brandy Peppercorn Sauce with Parmesan is sauce deserving of drinking it straight from the dish. It is also finger-licking-great, and I’m truly grateful there are no hidden cameras in my kitchen.

Watch the video: Kona Coffee Marinated Beef Tenderloin with Running Cow Espresso Sauce by Chef Maka


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