COFFEE RUB STEAK

Serves 4 

INGREDIENTS

• 2 tbsp Artcaffé Market coffee and star anise dry rub
• 1kg of Art Butchery prime beef fillet
• 1 tbsp salt, plus more
• 2 tbsp vegetable oil
• 5 tsp dark brown sugar
• 1 tbsp Spanish paprika
• 2 tsp dried oregano
• 2 tsp freshly ground black pepper
• 2 tsp ground coriander
• 2 tsp mustard powder
• 1 tsp ground red pepper flakes
• 1 tsp ground ginger

For the peppercorn sauce 

• 1 tsp cracked pepper
• 2 tsp fresh green peppercorns
• 2 tsp Worcestershire sauce
• 1 tsp plain flour
• 2 tbsp butter
• 1 tbsp of cooking cream
• 1/2 cup of milk
• Pinch of chilli flakes
• Salt to taste

DIRECTIONS

1. Combine the rub, dry spices, salt together. Season steaks and coat with mix.
2. Place on a wire rack, set inside a rimmed baking sheet and chill uncovered for 3–6 hours.
3. Remove the steaks from the fridge 1 hour before cooking, allowing them to come to room temperature.
4. Preheat the oven to 190°C.
5. Heat a large frying pan over a high heat. When hot, add the fillets one by one and sear until evenly browned on all sides (around 2 minutes on each side).
6. Transfer seared fillets to a baking tray and place in preheated oven to suit your preference: Rare - internal temp of 55°C (using cooking thermometer). Medium – 68°C. Well done - 75°C.
7. Once cooked remove from oven, loosely cover with foil and allow to rest for 15–20 mins before slicing.

For the sauce: 

1. In a saucepan melt butter and add flour to form a roux. Slowly add milk and whisk until well combined; there should be no lumps.
2. Add Worcestershire sauce, pepper, chilli flakes, slightly crush the green peppercorns, and add salt to taste. Whisk until smooth.
3. Turn off the heat and add the cooking cream. Keep whisking until all the cream is well combined into the sauce. When ready, serve with the steak.