I love this recipe.

The coffee beans bring out the richness of the KC Strips. And you can either rub them on the steaks or mix them in to create a fantastic steak sauce.

And . . . you have the choice of either grilling those babies or cooking them in a pan. Yes, that’s right, indoors.

I’m always thinking of you.

Enjoy this one! 

Black Pepper Coffee Strip
(Serves 4)

4 10 oz. K.C. Strip Steaks
2 Tbsp. Black Peppercorns
2 Tbsp. Coffee Beans
Salt

In a coffee grinder or mortar and pestle, grind the coffee and pepper together to an even coarse consistency.  Rub on both sides of each steak and let rest for one hour.  Season both sides with salt, cook to medium on a hot grill, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks.  The smoke gives an added depth to the coffee and pepper aromas.

Alternate cooking method:
In a hot pan, sear the strips about six minutes on each side, or until medium.  Remove from pan and deglaze the pan with 1 cup of cold coffee.  Reduce the coffee to about ¼ cup and whisk in 1 Tbsp. cold butter and 1 dash Worcestershire sauce, serve with the steaks.

Do you like a touch of mustard? Do you like wine? You’ll love this one then.

Stay inside with this recipe. And impress your guests by cooking with red wine!

Pan Seared Filet with Red Wine Mustard Sauce
(serves four)
4 6oz. Filet Mignon
1 Tablespoon neutral Oil such as Canola or Safflower
1 Cup Red Wine
1 Tablespoon Dijon Mustard
½ teaspoon Worcestershire sauce
3 Tablespoons cold butter cut into six pieces
Salt and Pepper

Season both sides of the steaks with salt and pepper and sear filet in a hot pan with the oil to desired doneness.  Remove steaks and set to rest.  To the pan add the red wine and reduce until about 1 tablespoon remains or the pan is almost dry.  Remove the pan from heat and whisk in mustard and Worcestershire until creamy.  Whisk in the cold butter one piece at a time until melted and the sauce has a smooth consistency.  Serve steaks with a teaspoon of sauce on each plate.

For your weekend dining pleasure, here’s a fun filet recipe featuring the exquisite avocado.

This recipe is recommended cooked to medium.

Grilled Filet with Avocado Buerre Blanc
(serves four)
4 6oz. Filet Mignon
1 Cup dry white wine
½ Cup white wine vinegar
1 Shallot minced
1 Stick cold, unsalted butter cut into small pieces
½  Ripe Avocado

Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes. This will give your steaks perfect “cross-hatch” grill marks and a medium steak.

Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains. Remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled filets.