Tender and full of flavor, Chef Sean Brasel's Buffalo Tenderloin Steak with Chili Espresso Rub is sure to be a hit at any dinner party or dinner for two.
Coffee Ancho Rub
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.