FILET MIGNON DE VEAU FROTTÉ AU CAFÉ ET BEURRE DE CORIANDRE CITRONNÉ

VEAL FILET MIGNON RUBBED WITH COFFEE AND LEMON CORIANDER BUTTER

Jan 31, 2024Famille Fontaine

20 min

prep time

15 min

cook time

4

portions

Coffee lovers will love this aromatic filet mignon, rubbed with spices and espresso. The delicate taste of the lemon-coriander butter adds the finishing touch to this dish, which is sure to become a household favourite.

Ingredients

  • 1 veal butt tenderloin (filet mignon) (680-800 g) Fontaine Family

Spice rub

  • 30 ml (2 tbsp.) coffee, finely ground
  • 30 ml (2 tbsp.) fine sea salt
  • 15 ml (1 tbsp.) brown sugar
  • 15 ml (1 tbsp.) chili powder
  • 15 ml (1 tbsp.) sweet paprika
  • 5 ml (1 tsp.) ground cumin
  • 5 ml (1 tsp.) ground black pepper
  • 2.5 ml (1/2 tsp.) garlic powder

Product title

$99.99
 
 

PREPARATION

  • In a bowl, combine all ingredients for the dry rub spice. Set aside.
  • Preheat barbecue to high. Oil the grill.
  • Rub the tenderloin with the spice rub. Let stand 10 minutes.
  • Reduce heat on barbecue to medium. Grill veal tenderloin for 10 to 15 minutes, turning at regular intervals.
  • Remove tenderloin from grill, place on plate and cover with aluminum foil and allow to rest for 5 minutes.
  • Mix all ingredients for the seasoned butter. Set aside at room temperature.
  • Cut fillet into medallions 1 1/2 inches thick and top with seasoned butter.

Accompaniment

Tips & Tricks

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