Espresso Rubbed Filet

Used 2” filet cuts, placed The Spice & Tea Exchange Espresso Steak Rub Spice Blend on the filets, vacuum sealed and then placed in 136° for two hours. After finishing in the sous vide removed and seared on a high heated cast iron pan with avocado oil. The filets were perfectly cooked at medium, were tender and had a great taste. Definitely the way to make perfectly cooked steaks!

Author

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Prep Time: 00:05

Recipe Time: 02:00

Temperature : 136F / 57.8C

Ingredients

• Filet Mignon 2”
• Espresso Rub

Directions

1. Place rub on both sides of filet
2. Vacuum seal filets
3. Place in sous vide for two hours at 136° (medium)
4. Heat cast iron to high, use a small amount of high smoke point oil (I used avocado) and sear filets on both sides