Coffee-Rubbed Filet Mignon with Garlic Labneh & Pomegranate Sparkle
Chef Matthew
Rated 5.0 stars by 1 users
Author:
Chef Matthew
Servings
6-8
Prep Time
20 minutes
Cook Time
75 minutes
Hey there, it’s Chef Matthew! 🥩✨ Tonight we’re dressing up luxury with a twist, Coffee-Rubbed Filet Mignon. Bold, smoky spice meets the buttery tenderness of steak, balanced by a cool, creamy garlic labneh. Then we crown it with a burst of pomegranate sparkle and fresh mint for color and pop. 🌿💎 Elegant, unexpected, and melt-in-your-mouth delicious, this is steak night on a whole new level! 🔥🍷
Ingredients
Filet Mignon:
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4 (6 oz) ButcherBox Filet Mignon steaks
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1 tbsp ButcherBox Anything Seasoning
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2 tbsp ground coffee
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1 tbsp brown sugar
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1 tsp smoked paprika
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1 tsp cracked black pepper
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1 tsp ground cumin
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1 tsp kosher salt
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1 tbsp neutral oil (avocado or canola)
Garlic Labneh:
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1 cup labneh (or Greek yogurt, strained)
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1 clove roasted or sautéed garlic, minced
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1 tbsp lemon juice
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Pinch of salt
Pomegranate Sparkle
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¼ cup pomegranate arils
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1 tbsp fresh mint, chopped
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1 tsp olive oil
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Pinch of flaky salt
Directions
Prep 🥒
Mix coffee, brown sugar, smoked paprika, pepper, cumin, salt, and ButcherBox Anything Seasoning into a rub.
Pat the filets dry and coat with the seasoning rub. Rest at room temperature for 30 minutes.
Make garlic labneh: stir labneh, roasted garlic, lemon juice, and salt until smooth.
Toss pomegranate arils, mint, olive oil, and flaky salt for garnish.
How to Cook 🍳
Preheat oven to 400°F.
Heat cast-iron skillet over medium-high, add oil.
Sear filets for 2–3 minutes per side until a crust forms.
Transfer skillet to oven. Roast until internal temperature reaches 125°F for medium-rare (about 5–8 minutes depending on thickness).
Rest steaks for 5 minutes before slicing.
Spoon a swoosh of garlic labneh on each plate.
Slice filet mignon and place on top.
Garnish with pomegranate sparkle and a drizzle of olive oil.