RUB
Mix all ingredients together and set aside.
BOURBON CARAMEL SAUCE
Combine the sugar and water in a sauce pan. Stir to combine.
Turn the burner to medium-high heat, do not stir or touch the pan until the sugar has caramelized. Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat.
Slowly pour the heavy cream into the caramel mixture, whisking as you pour to quickly incorporate the cream.
Add the butter and whisk until combined.
Add the vanilla, bourbon and sea salt and whisk until combined.
Keep warm and set aside.
FILET & SALAD
Roll your filet in the coffee mixture, coat completely.
Place on a pre-heated grill and cook for 5 minutes on each side.(Cook to 120 degree internal temperature).
Remove from heat and let rest.
Mix arugula and olive oil in a bowl. Finish with lemon juice.
Place filet on a plate and drizzle over the bourbon caramel sauce. Place 2 ounces of the salad directly on top of the filet.
Lean one slice of blue cheese against each steak.
Serve.
