Featured Recipe August 9, 2011

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Executive Chef Sean Brasel from Meat Market

1 Ingredients

Buffalo Filet

  • 2 Buffalo filet mignon steaks, 8 oz each
  • Olive oil


Coffee Ancho Rub 

  • 2 ancho chilies, toasted
  • 8 star anise, whole
  • 4 cinnamon sticks
  • ½ cup ground espresso
  • ¼ cup chili powder
  • ¼ cup smoked paprika
  • 1 teaspoon cayenne pepper
  • ¼ cup cumin seed, toasted
  • ¼ cup salt
  • 1 tablespoon black pepper

2 Preparation

Toast the ancho chilies in the oven until they start to get soft; seed and stem. In a separate pan, toast the cumin over low heat. Grind the all ingredients, except the salt, in a spice grinder until fine. Place in a bowl and stir in the salt; store in a air tight container until ready to use.

Contact your local butcher and ask for 8oz cuts of buffalo filet mignon. Rub the filets with a little oil and then coat with the rub. Sear in an extremely hot pan until a crust is formed. Transfer pan to a 450 degree oven and finish. Internal temperature of 125 degrees will produce a medium rare center.

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