Coffee-Rubbed Filet Mignon with Garlic Labneh & Pomegranate Sparkle

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:

4 (6 oz) ButcherBox Filet Mignon steaks
1 tbsp ButcherBox Anything Seasoning
2 tbsp ground coffee
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp cracked black pepper
1 tsp ground cumin
1 tsp kosher salt
1 tbsp neutral oil (avocado or canola)

Garlic Labneh:

1 cup labneh (or Greek yogurt, strained)
1 clove roasted or sautéed garlic, minced
1 tbsp lemon juice
Pinch of salt

Pomegranate Sparkle

¼ cup pomegranate arils
1 tbsp fresh mint, chopped
1 tsp olive oil
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.

You can also get the recipe here! https://www.truffleshuffle.co/blogs/r...