Recipe of the Month:
Coffee-Crusted Filet Mignon with Macadamia Romesco
Ian Thompson, ʻĀhualoa Family Farms
Impress your friends with this gorgeous dish while keeping it surprisingly uncomplicated in the kitchen. If you prefer your meals sans-meat, stick around for the creamy, roasted, sweet pepper romesco, a Catalonian dish with a macnut twist.
A tender filet mignon is crusted with pungent, dark roast coffee and pan-seared in macadamia nut oil. The deep coffee flavor brings out the flavor of this lean cut and pairs beautifully with the mildly sweet and nutty romesco.
And spoiler, you don't need a bougie cut like filet mignon. Sub your favorite tender (boneless) steak and cook accordingly.
This recipe is an adapted version of the submission by Ian Thompson, from ʻĀhualoa Family Farms.
2 Tbsp dark roast coffee, ground
1 tsp sea salt
3/4 tsp black pepper
8 oz Filet Mignon*
1/2 cu. macadamia nuts, unsalted*
1/2 sweet red pepper, halved and de-seeded*
1 sweet yellow pepper, halved and de-seeded
1 large roma tomato*
3 garlic cloves
1 Tbsp rice vinegar
1 Tbsp spanish paprika
1 tsp sea salt
1/4 cu. + 2 Tbsp macadamia nut oil
*Filet mignon - sub tenderloin, New York strip steak or boneless ribeye steak
* Macnuts - if using salted macnuts, halve the amount of salt in the romesco
* Red Pepper - the original recipe called for sweet red cherry peppers but, alas, there were none and red bell worked great
*Roma - these are best for sauce, but can sub a nice, ripe beefsteak or heirloom
Pre-heat your over to 350 degrees.
Place macnuts on a pan and roast for 10 minutes or until golden brown.
On a separate pan, place the peppers (cut side down), garlic, and tomato. Drizzle with macadamia oil and roast for 30 minutes until the skin of peppers and tomatoes is turning brown (these can go in the oven with the macnuts).
While these are roasting, combine your steak rub ingredients and place on a plate or flat dish.
Thoroughly coat the filet mignon on all sides with the coffee rub, then set aside.
After 10 minutes, remove the macadamia nuts from the oven and let cool.
After veggies have roasted for 30 minutes, remove from the oven and remove the skin the peppers and tomato, and peel the garlic.
Place peppers and tomato in food processor with garlic, macadamia nuts, vinegar, paprika, and salt. While processor is running, drizzle in remaining macadamia nut oil and blend until smooth.
Heat 2 Tbsp of macadamia nut oil in a pan. Once hot, cook filets for 1 minute and 30 seconds on each side for rare or longer for your preferred level of doneness.
Remove filets from heat and let rest for 5 minutes before slicing thin on bias.
Serve plated over macadamia romesco.