Coffee Rub Fillet

From the emails I received, I think y'all want the recipes from last night. Well...here you go!


Coffee Rubbed Fillet 

4 thick cut fillet mignon (2”-2½”)

1 tsp. Ivy & Devine Coffee Rub

1 Tbsp. olive oil

4 pats butter

Prep

Allow fillets to come to room temp, rub with Ivy & Devine Coffee Rub and drizzle with olive oil. Preheat oven to 200° and heat plates while prepping and cooking.

Cook

Make sure that your grill surface is very hot. Cook steaks for about six or seven minutes to the side (for medium rare). Cover with foil and allow steaks to rest for five minutes after cooking.

Plate

Place a pat of butter on the hot plate and top with the steak.

White Vegetable Mash

2 Large Parsnips

1 Head Cauliflower

2 Medium Rutabaga

½ Stick Butter

1 Cup Heavy Cream

Salt

Pepper

Prep

Chop all vegetables into 1” cubes.

Cook

Boil vegetables until fork tender. Pour off all but a small amount of the water. Whip* vegetables and slowly add cream until desired consistency is reached (all of the cream need not be used). Blend in butter and salt and pepper to taste.

*An immersion blender is the best way to achieve a whipped consistency.

Sautéed Mushrooms
1 box fresh button mushrooms
4 cloves garlic
1/2 stick unsalted butter
1/2 cup good red wine
1/2 cup beef stock
1/2 tsp. fresh thyme
1/2 tsp. fresh rosemary
1 tsp. brown mustard
salt
pepper

Prep
Slice mushrooms and chop herbs and garlic.

Cook
Heat a large skillet over medium heat. Add butter and cook until it foams. Add garlic, mushrooms and herbs and cook until mushrooms begin to soften. Add wine, stock and mustard and cook over medium heat until reduced to 1/4 of original volume.

Plate
Serve mushrooms and liquid from pan over steaks.