Buffalo Tenderloin Steak with Chili Espresso Rub

Buffalo Tenderloin Steak with Chili Espresso Rub

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Credit: Sean Brasel, Chef/Owner, Meat Market, Miami
The National Culinary Review, November/December 2014

Ingredients

2 (8 oz.) buffalo filet mignon steaks
Olive oil, as needed
Ancho Chili Espresso Rub (recipe follows)

Ancho Chili Espresso Rub:
2 ancho chilies
¼ cup cumin seed
8 whole star anise
4 cinnamon sticks
½ cup ground espresso
¼ cup chili powder
¼ cup smoked paprika
1 t. cayenne pepper
1 T. black pepper
¼ cup salt

Instructions

Rub filets with a little olive oil; coat with ancho chili espresso rub. Sear in extremely hot pan until crust forms. Transfer pan to 450ºF oven to finish. Internal temperature of 125ºF will produce medium-rare center.

For ancho chili espresso rub:
Toast ancho chilies in oven until start to soften; seed, stem. In separate pan, toast cumin seed over low heat. In spice grinder, grind star anise, cinnamon sticks, espresso, chili powder, paprika, cayenne pepper and black pepper until fine. Put in bowl; stir in salt. Store in airtight container.

Yield

2 servings

Tags

Game, Main Dish, The National Culinary Review

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