Chef Daniel’s Cast Iron Filet Mignon with black garlic butter
Coffee & mustard-rubbed filet mignon, smoked Yukon gold mashed potatoes, black garlic and rosemary butter.
A truly 5-star meal from private Chef Daniel Cox
Coffee & Mustard rubbed Filet Mignon
Ingredients
2 1.5-2 lbs. Charolais Filet Mignon (tenderloin steak)
Coffee & Mustard Rub
2 tablespoons ea of:
-fresh ground coffee
-fresh ground black pepper
-garlic powder
-onion powder
-smoked paprika
1 tablespoon ea of:
-salt
-brown sugar
1 teaspoon of spicy brown mustard for each steak
Directions
Mix the rub ingredients minus the mustard very well in a bowl. Keep in airtight container until needed.
Rub half a teaspoon of mustard on each side of your steak. Season generously every side of your steak with coffee rub.
Smoked Yukon gold mashed potatoes
Ingredients
1 pound of peeled yellow Yukon potatoes
1 cup heavy cream
1 stick butter
1 tablespoon of salt
1 tablespoon liquid smoke
1 tablespoon white truffle oil (truff is Chef Daniel’s favorite kind)
Directions
Peel potatoes and cut in half. Cover with cold water and half of your salt. Bring to a boil. Reduce heat to medium. Simmer until fork tender.
Strain and let steam for 5 minutes.
Bring cream and butter mixture to a boil.
Incorporate half of the cream and butter mixture to potatoes and mash to your liking. Add more cream and butter mixture if needed. Taste and season more if needed
Black garlic and rosemary butter
Ingredients
1 stick of butter, soft
1 full head of black garlic or roasted garlic
1 tea salt
2 sprigs of rosemary, chopped
Directions
Combine all in a bowl and mash/mix with a hand mixer or fork. Use to baste steaks before serving