Buffalo Tenderloin Steak With Chili Espresso Rub
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.
Servings
2
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.