Tuesday, April 20, 2010

Espresso Crusted Filet Mignon

To celebrate Eva's birthday :)

Espresso Crusted Filet Mignon wuth red wine sauce, pasta, and Chinese broccoli.

1lb filet mignon cut into 4 pieces
4oz Ancient Harvest Quinoa Spriral Rotelle Pasta (1/2 box)
5 cloves of garlic
1/2 maui onion
1/2c red wine
1c low sodium chicken broth
olive oil
1Tb butter
coffee grounds
4 stalks of Chinese broccoli

Pat dry the filet mignon with paper towels. Add a little olive oil to steaks, cover all over. Add salt & pepper. Add coffee grounds (I used decaf espresso) to coat both sides.

Pre heat pan, add olive oil when pan is ready. Add steaks when oil simmers. Flip over after each minute until desired cookness (I did medium). Remove from pan to a plate and tent.

Have water boiling for pasta before steak is removed from pan. Add salt to taste and add in pasta. Taste pasta after 6 minutes. Drain and add a little butter.

Add onions/garlic/butter to pan, increase heat. Cook for 1-2 minutes. Add in wine. Reduce until wine is almost gone. Add in broth, reduce to desired thickness.

Wash then steam broccoli in rice cooker to desireness softness. Too soft and it loses color and is mushy.

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