Close

Featured Recipe August 9, 2011

Check Out All 38 Recipes   View All »

Share with Friends




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.


Signup to access our members only events



Upcoming Events

Digest Miami Foodie Calendar

All the delicious events that you need to know.






comments powered by Disqus

YouTube Instagram Facebook Twitter