Espresso & Spice-rubbed steaks w/ Red Peppers & carmelized onions

1 review, 5 star(s). 100% would make again

Ready in 1 hour

Smoky Espresso flavor - don't try it out on the kids!


1 For the Vegetables
4 slices
3 tablespoon vegetable oil
2 onions; thinly sliced
1 clove garlic; clove, minced
1 c 1/2 in pieces jarred red peppers
1 For the Steaks
1 1/2 tsp fennel seeds
1 1/2 tsp coriander seeds
3 tablespoon whole espresso beans
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ancho chile powder
1/2 tsp cinnamon
6 7-oz beef tenderloin steaks
1 tablespoon Vegetable oil

Original recipe makes 6



1. For Vegetables:

Heat heavy medium skillet over high heat. Add bacon, saute until crisp about 4 minutes. Use slotted spoon, transfer to paper toewls to drain.

2. Heat oil in heavy large skillet over meduim heat. Add onions, cook until soft & beginning to brown, about 8 minutes. Reduce heat to medium low, add garlic & saute until onion sare soft & brown about 15 minutes. Mix in peppers.

Can be made 2 hours ahead. Let stand at room temperature.


Preheat oven to 400. Stir fennel & coriander in heavy small skillet over medium heat until fragrant - abut 1 minute. Cool.

4. Finely grind espresso beans & toasted spices in spice mill. Transfer to a large plate.

Mix in salt, pepper, ancho chile powder, and cinnamon. Press both sides of steaks to coat.

Heat oil in heavy large oven proof skillet over medium high heat. Add steaks & sear 2 minutes per side.

Transfer skillet to oven & cook to desired doneness.

5. Meanwhile, mix bacon into onion pepper mixture & saute until heated through, stirring frequently aout 2 minute. Season w/ salt & pepper.

Alert editor   
Calories Per Serving: 621 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Tonya1031 7y ago

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