Fillet in crust with Port sauce and coffee air
- Energy Kcal 392
- Carbohydrates g 25.2
- of which sugars g 23.7
- Protein g 23.4
- Fats g 12.7
- of which saturated fat g 6.2
- Fiber g 4.5
- Cholesterol mg 68
- Sodium mg 1202
- Difficulty: Average
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Elegant meals hit a new high when you bring out filet mignon in crust with port sauce and coffee air. The first thing you notice is that beautiful, caramelized crust on the filet mignon, giving the whole dish a rich, mouthwatering look that grabs attention right away. Families and friends notice how the tender beef peeks through that golden coating, making every dinner feel like a special occasion. This isn’t just any beef—it’s the kind of meal you remember. Sweet and savory notes from the port wine sauce and blue cheese layer mingle with each bite, creating a mouthfeel families find hard to beat. That moist, juicy tenderness comes through every single time. Whenever there’s a birthday, anniversary, or at-home celebration, the flavor and nice presentation make this a dish that families truly enjoy together.
Busy weeknights sometimes call for something easier, but special evenings are made for filet mignon in crust with port sauce and coffee air because it always delivers an impressive but approachable dinner. The versatility here is a big bonus—choose sides like creamy potatoes or roasted veggies to pair with the filet mignon and pour a good wine for the adults. The addition of coffee air just pushes things up a notch with its surprising edge, balancing the sweetness of the port sauce in a way families love. Home cooks like knowing the dish feels gourmet with DECADENT flavors, yet still fits family tables—versatile enough for holidays or just creating simple, lasting dinnertime memories (always a win with beef fans). Want a finish with style? Top with a little extra port wine sauce—the taste is unforgettable and really shows how little details make all the difference at your table. Seriously DELICIOUS...just right for making any family gathering (or even a regular Sunday) feel extra special.
INGREDIENTS
- Ingredients for the Meat
- Pork - Black Angus beef fillet steaks (aged)
- Pumpkin 1 tsp - of cream
- Butter - melted 1 tablespoon
- for the Port Sauce
- Port wine - 1/2 liter
- Star anise - 1 pod
- Cinnamon sticks - 1 stick
- Sugar - raw cane 1/2 cup
- for the Rub (Meat Coating)
- Coffee - arabica powder 1/4 cup
- Unsweetened cocoa powder - bitter 1/4 cup
- Sugar - raw cane 1 teaspoon
- Salt - (fleur de sel) 2 teaspoons
- Peperoncino - cayenne 1 teaspoon
- Nutmeg - ground 1/2 teaspoon
- For the Coffee Foam
- Coffee - bitter moka 1 cup
- Cardamon - 2 pods
- Soy lecithin 1 spoonful
How to prepare Fillet in crust with Port sauce and coffee air
After removing any fibrous or excessively fatty parts from the piece of meat 1, proceed with cutting 2 and tying the fillet 3 to keep it in shape during cooking.
Brush the fillets with melted butter 4, then prepare the rub by simply mixing all the spices thoroughly 5, then dip only the edges of the fillet in the rub, making it adhere well (6-7). This will allow us to check the fillet's cooking on the exposed parts, which would otherwise become difficult due to the dark color of the rub.
Meanwhile, prepare the charcoal grill with a setup for Direct cooking. In the meantime, you can proceed with preparing the sauce 8. Pour the wine into a saucepan along with star anise, cinnamon, and brown sugar. Let it simmer gently until the sauce coats the spoon. Turn off the heat, transfer to a container along with the spices, and let cool 9.
Prepare the coffee by infusing some crushed cardamom pods. The pumpkin puree 10 is simply made by baking some pieces of pumpkin until fully caramelized. Blend with hot water or vegetable broth. Season with salt and pepper and add 4 or 5 drops of lemon juice per cup of puree. When the coals are ready, grill the fillets 11, preferably on a cast iron grill or griddle to get very marked sear lines, otherwise impossible to achieve on regular steel grills. When the lines form, rotate the fillets 90° on the vertical axis to allow a diamond pattern to form. Once the core temperature reaches 131°F 12, remove from heat and place the fillet in two disposable aluminum trays using one as a lid. This will allow the juices to distribute and the temperature to rise, despite being removed from the heat, by another 2 or 3 degrees.
During the resting of the meat, proceed with preparing the coffee foam. Mix a few drops of hot coffee into the soy lecithin 13 and then pour everything into the coffee container. Blend with an immersion mixer 14, making sure to incorporate a lot of air. The foam that forms will be quite stable and will not tend to dissolve quickly. To plate, simply place a layer of sauce on the plate along with a drizzle of fine extra virgin olive oil. Place the fillet, remembering to remove the string 15, add the chives and pumpkin puree. The coffee foam will be added at the last moment.