Ingredients (Serves 2)

For the Filet Mignon:

  • 2 filet mignon steaks (6-8 oz each, about 1.5 inches thick)
  • 1 tbsp black garlic (about 2-3 cloves, mashed into a paste)
  • 1 tbsp finely ground espresso beans
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 cloves garlic, lightly smashed

For the Black Garlic Espresso Sauce:

  • 1 tbsp black garlic (about 2-3 cloves, mashed into a paste)
  • 1/2 cup beef stock
  • 1/4 cup heavy cream
  • 1 tsp espresso powder
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp unsalted butter
  • Salt and pepper to taste

Equipment:

  • Cast iron skillet or heavy-bottomed pan
  • Tongs
  • Meat thermometer
  • Small saucepan

Instructions

Step 1: Prepare the Espresso Rub

  1. In a small bowl, combine the black garlic paste, ground espresso, smoked paprika, brown sugar, kosher salt, and black pepper. Mix until a uniform paste forms.
  2. Pat the filet mignon steaks dry with paper towels. Rub the espresso mixture evenly over all sides of the steaks. Let them sit at room temperature for 30 minutes to absorb the flavors.

Step 2: Sear the Filet Mignon

  1. Preheat your oven to 400°F (204°C).
  2. Heat a cast iron skillet over medium-high heat and add the olive oil. When the oil is shimmering, add the steaks and sear for 2-3 minutes per side to develop a deep brown crust.
  3. Add the butter, thyme sprigs, and smashed garlic cloves to the skillet. Tilt the pan slightly and spoon the melted butter and aromatics over the steaks for 1 minute.
  4. Transfer the skillet to the preheated oven and cook for 5-8 minutes, depending on desired doneness (135°F/57°C for medium-rare, 140°F/60°C for medium).
  5. Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to retain juices.

Step 3: Make the Black Garlic Espresso Sauce

  1. In a small saucepan over medium heat, combine the beef stock, black garlic paste, espresso powder, balsamic vinegar, and Dijon mustard. Whisk until smooth.
  2. Simmer for 5-7 minutes until the sauce reduces slightly and thickens.
  3. Stir in the heavy cream and continue to simmer for 2-3 minutes until the sauce coats the back of a spoon.
  4. Remove from heat and whisk in the butter until glossy. Season with salt and pepper to taste.

Step 4: Serve

  1. Slice the rested filet mignon against the grain (optional) or serve whole.
  2. Spoon the black garlic espresso sauce over the steaks or serve it on the side.
  3. Pair with roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal.

Tips

  • Black Garlic: Available at specialty grocery stores or online. It’s softer and sweeter than regular garlic, with a molasses-like umami flavor.
  • Doneness: Use a meat thermometer for accuracy. Remove steaks from the oven a few degrees below your target temperature, as they’ll continue cooking while resting.
  • Make-Ahead: The espresso rub can be prepared a day in advance and stored in an airtight container.

Nutritional Information (Approximate, per serving)

  • Calories: 650 kcal
  • Protein: 38g
  • Fat: 50g
  • Carbohydrates: 8g

Enjoy this indulgent, restaurant-quality dish at home!