Coffee and cocoa rubbed fillet steak and chips
Take your fillet steak to the next level with this incredible spice mix, which has notes of coffee, chocolate and smoke. Serve with homemade oven-baked chips and tenderstem broccoli, dressed with lemon and flaked almonds, for the ultimate date night meal for two.
Ingredients
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FOR THE COFFEE AND COCOA RUB
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1/2 tbsp
freshly ground coffee beans
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1 tsp
unsweetened cocoa powder
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1/2 tsp
demerara sugar
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1/4 tsp
smoked paprika
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1/4 tsp
onion granules
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1/4 tsp
red chilli flakes
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2 x 3.5cm thick
fillet steaks
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Olive oil, for rubbing
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FOR THE CHIPS
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1/2 tbsp
vegetable oil
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2
large potatoes, skin on, cut lengthways into roughly 1cm chips
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FOR THE TENDERSTEM BROCCOLI
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1 tsp
olive oil
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220g
tenderstem broccoli, trimmed and larger stalks halved
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1/2
lemon, juice and zest
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1 tbsp
flaked almonds, toasted
Directions
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Combine the ground coffee beans, cocoa powder, sugar, smoked paprika, onion granules and chilli flakes in a pestle and mortar and grind to a fine powder. Season generously with salt and pepper and tip into a bowl.
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Pat the fillet steaks dry with kitchen paper, then roll in the coffee and cocoa spice mix until fully coated. Leave to marinate at room temperature while you prepare the chips.
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Heat the oven to 220C and pour the vegetable oil into a large baking tray. Swirl around and place in the oven to heat up.
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Blanch the chips in a large pan of lightly salted boiling water for 4 minutes, then drain and leave to steam-dry for 15 minutes.
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Remove the tray from the oven and tip in the chips. Toss to coat in the oil and spread them out in an even layer. Season with salt and pepper and roast for 30-40 minutes or until golden and crisp.
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Heat a large frying pan over a high heat. When it starts to smoke, rub the fillet steaks with olive oil on both sides and add to the pan.
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Sear the steaks on both sides for 1 minute to achieve a nice caramelisation. For medium rare, continue to rotate frequently and cook for 4-5 minutes, depending on the thickness, or until cooked to your liking.
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For medium rare, it should feel soft and springy but with a slight resistance. It’s always better to err on the side of underdone – that way you can put it back in the pan if you find the steak is too rare for your liking once you slice into it.
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Allows the steaks to rest for 5 -10 minutes on a chopping board before slicing along the grain.
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Meanwhile, place the tenderstem broccoli in a colander or steamer over a pan of salted boiling water and steam for 3-4 minutes until just tender.
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Heat the olive oil in a small frying pan and add the tenderstem broccoli. When it starts to sizzle, add the lemon zest and juice with the flaked almonds and toss to coat. Remove from the heat and divide between plates. Serve alongside the fillet steak and chips.
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