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Coffee-Crusted Filet Mignon with Red Wine Reduction

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A quick and easy coffee-crusted filet mignon recipe paired with a silky red wine reduction, perfect for special occasions or an impressive weeknight dinner.

Ingredients

Scale
  • 2 tablespoons finely ground coffee (medium roast)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder (optional)
  • 2 filet mignon steaks, about 6 oz (170 g) each, trimmed and at room temperature
  • 1 tablespoon olive oil or avocado oil (for searing)
  • 2 tablespoons unsalted butter (for basting)
  • 2 fresh thyme sprigs
  • 2 fresh garlic cloves, smashed
  • 1/2 cup finely chopped shallots
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1/2 cup low sodium beef or vegetable broth
  • 2 tablespoons cold unsalted butter (cubed, to finish sauce)
  • Salt and fresh cracked black pepper to taste

Instructions

  1. In a small bowl, combine ground coffee, brown sugar, paprika, salt, black pepper, and garlic powder. Mix well to make the coffee rub.
  2. Pat the filet mignon steaks dry with paper towels. Rub each steak generously on all sides with the coffee rub, pressing firmly to adhere. Let rest at room temperature for 20-30 minutes.
  3. Heat olive oil in a cast iron skillet over medium-high heat until shimmering but not smoking (about 3-5 minutes).
  4. Place steaks in the skillet and sear without moving for 3-4 minutes until a deep crust forms. Flip and sear the other side for 3 minutes.
  5. Lower heat to medium. Add unsalted butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon melted butter over the steaks repeatedly for 2-3 minutes.
  6. Use a meat thermometer to check internal temperature aiming for 130°F (54°C) for medium-rare. Remove steaks and let rest on a warm plate for at least 5 minutes.
  7. In the same pan, discard excess fat leaving about 1 tablespoon. Add chopped shallots and sauté over medium heat until translucent (about 2 minutes).
  8. Pour in red wine and beef broth. Bring to a simmer and reduce until thickened and syrupy, about 10-12 minutes.
  9. Remove from heat and whisk in cold butter until glossy. Season with salt and cracked pepper to taste.
  10. Plate the rested steaks and drizzle generously with the red wine reduction. Garnish with a thyme sprig if desired.

Notes

Use a meat thermometer to avoid overcooking. Let steaks rest after cooking to retain juices. Avoid overcrowding the pan when searing. If red wine reduction is too thick, add a splash of broth to loosen. For a hands-off approach, finish steaks in a 400°F oven for 5-7 minutes after searing.

Nutrition

Keywords: coffee crust, filet mignon, red wine reduction, steak recipe, easy steak, special occasion dinner

Find it online: https://tinastirs.com/coffee-crusted-filet-mignon-recipe-easy-red-wine-reduction-tutorial/