American Wagyu Black™ Grade
Filet Mignon
As low as
$46.00
Coffee Crusted Wagyu Filets Mignons with Blue Cheese, Arugula and Bourbon Caramel Sauce
BY: John Cuevas
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30 minutes
-
2 SERVINGS
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stove
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moderate
Ingredients
RUB
- 2 oz. Ground coffee
- 2 oz. Brown sugar
- 2 oz. Kosher salt
BOURBON CARAMEL SAUCE
- 1 cup Granulated sugar
- 1/4 cup Water
- 1/2 cup Heavy cream, room temperature
- 1/4 cup Butter, room temperature
- 1 teaspoon Vanilla extract
- 2 tablespoons Bourbon
- 1 teaspoon Fine sea salt
- Flake or finishing salt
FILET & SALAD
- 2 - 8 oz. SRF American Wagyu filets mignons Buy Now
- 4 oz. Wild arugula
- 3 oz. Blue cheese, neatly sliced into two portions
- 1 oz. Olive oil
- 1/2 Lemon (juice)
Directions
1
Mix all ingredients together and set aside.
2 minutes
1
Combine the sugar and water in a sauce pan. Stir to combine.
5 minutes
2
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.
8 minutes
3
Slowly pour the heavy cream into the caramel mixture, whisking as you pour to quickly incorporate the cream.
1 minute
4
Add the butter and whisk until combined.
2 minutes
5
Add the vanilla, bourbon and sea salt and whisk until combined.
2 minutes
6
Keep warm and set aside.
1 minute
1
Roll your filets in the coffee mixture, coat completely.
1 minute
2
Place on a pre-heated grill and cook for 5 minutes on each side.
(Cook to 120 degree internal temperature).
10 minutes
3
Remove from heat and let rest.
5 minutes
4
Mix arugula and olive oil in a bowl. Finish with lemon juice.
2 minutes
5
Place filet on a plate and drizzle over the bourbon caramel sauce. Place 2 ounces of the salad directly on top of the filet.
1 minute
6
Lean one slice of blue cheese against each steak.
1 minute
7
Serve.
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