To the fathers in my life…I thank you!
My Daddy on my Wedding Day, 1975
The Don with his daughters, 1984
My AMAZING son-in-law Marc, with my AMAZING grandson Liam, 2014.
My Father-in Law, Charlie (aka Pops), with Patsy and my daughters Gray and Brenton, 1985
Milo Hemby Smith, my “Pops”, 1975.
My Corbitt grandfather died when my father was a mere 9 years old.
This post is in honor of my father. Ten years ago today, WSC, Jr. left this earth for a loftier place…a decade has passed! There are not adequate words to describe this gentleman; so no attempt is made here. I will only mention that he was an avid sportsman, loved his morning coffee, adored his beef, and could cook a mean steak. Therefore, I give you this with a smile in my heart…a coffee rubbed filet/tenderloin. Cheers Dad, aka Bill, PaPa!
2 2” filets
2 Tbs ground coffee
2 Tbs ground cumin
1/4 t kosher salt
2 t cracked black pepper
2 Tbs olive oil
1 hour prior to cooking filets, cover both sides with coffee, cumin, salt, and pepper.
Preheat oven to 450° with a rack in the center.
Heat oil in oven proof skillet over medium high heat.
When oil is hot, place filets in skillet.
Sear on one side only for 4 minutes.
Turn them over and place skillet in the oven.
Roast 7 minutes for medium rare.
Remove from oven carefully and allow beef to rest 5 minutes prior to serving.
*If you prefer to cook a whole beef tenderloin, know that these ingredients are enough for a 2 lb tenderloin, which is difficult to find. Adjust as needed for your tenderloin weight.
In this case:
Preheat oven to 375°.
Rub filet on both sides with coffee, cumin, salt and pepper.
Place filet in roasting pan and tent loosely with foil.
Roast filet for 10 to 12 minutes per pound.
There is no need to turn filet over.
Allow filet to stand for 10 minutes prior to slicing.
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