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.
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.
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.
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.
Garnish with a sprinkle of sea salt, and a pat of butter on top.