Method

The Coffee Rub

Grind the vida e caffè Devra coffee to medium coarseness. Mix the rub ingredients together well and store in an airtight container until ready to use.

Café au Lait Mushroom Sauce

Add the cream and ground coffee to a small saucepan over medium heat and stir to combine. Bring the cream to a boil and then simmer for 1 minute before removing from the heat. Allow the cream to infuse for 15 minutes then strain the cream through a very fine sieve or a piece of muslin cloth. Set the spent coffee grains aside (here are a few ways you can repurpose them) and set the coffee cream aside until ready to use.

Melt the butter in a large frying pan over a medium-high heat. Fry the mushrooms for 3-4 minutes until golden brown, then remove the mushrooms from the pan a set aside.

Add the coffee cream and stock to the pan and bring to a boil. Simmer for a 5-7 minutes to reduce and thicken.

Add the mushrooms, thyme and chives to the cream and stir gently to combine. Season with salt and pepper and turn off the heat. Reheat the sauce when you are ready to serve your steaks.

The Steaks

Pat the fillet steaks dry and then season with coffee rub. Drizzle with canola oil and set aside.

Heat a large cast iron pan over high heat until the pan begins to smoke. Carefully place the oiled steaks into the pan and cook for 1 minute. Flip the steaks and cook for another minute then add the butter, thyme and garlic.

Carefully tilt the pan and baste the steaks with the foaming, melted butter. Continue cooking the steaks for 1 minute a side and basting with every flip for a total of 3-4 minutes a side depending on how you like your steak.

If you like your steak rare then aim for an internal temperature of 45-47 °C. If you prefer medium rare then aim for 50-52 °C. The steaks will continue to rise up to 5 °C in temperature while resting. Rest the steaks for at least 10 minutes.

Season the steaks and serve with warm café au lait mushroom sauce.