Cocoa Rubbed Filet Mignon
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in The Foods of Love
This recipe introduces an innovative approach to preparing filet mignon, one of the most tender and sought-after cuts of beef, by using a cocoa rub. The cocoa powder, unsweetened and rich, is combined with a blend of salt, sugar, paprika, to create a rub that adds a unique depth of flavor and a hint of unexpected sophistication to the meat. The cocoa’s subtle bitterness complements the natural savoriness of the beef, enhancing its flavor without overwhelming it. Ideal for a special dinner.
- Servings 2
Ingredients
- 15 ml (1 tablespoon) unsweetened cocoa powder
- 5 ml (1 teaspoon) granulated sugar
- 5 ml (1 teaspoon) smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- Two 170 grams (6 ounce) filet mignon, room temperature, patted dry
- 5 ml (1 teaspoon) butter, plus additional for serving
- 5 ml (1 teaspoon) olive oil
- Flaky sea salt, for serving
Preparation
- Preheat the oven to 204°C (400ºF). While the oven heats, combine the cocoa, sugar, paprika, salt and pepper on a small plate. Coat the outside edge of each filet generously with the spice rub.
2. Put butter and oil in a cast iron skillet over high heat until the butter foams. Add the filets. Cook for 3-4 minutes on each side (depending on thickness); do not move while they sear.
3. Move skillet to preheated oven (or toaster oven), and cook steaks until they are 5 degrees lower than your ideal temperature range. Rare: 52°C (125ºF); medium rare: 57°C (135ºF) on an instant read thermometer. Carry-over cooking will take them to the temperature you desire.
4. Garnish with a sprinkle of sea salt, and a pat of butter on top.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
