Coffee-Rubbed Filet Mignon with Truffled Mashed Potatoes

Method

In a bowl, mix ground coffee, brown sugar, paprika, garlic powder, salt and pepper to create the rub. Pat the filet mignon steaks dry and coat both sides of each generously with the rub. Heat olive oil in a skillet over medium-high heat, and sear the steaks 4–5 minutes on each side for medium-rare or to desired doneness. Remove, and let rest at least 5 minutes. In the same skillet, add shallot, and cook until softened. Add wine to deglaze the pan, and stir to scrape up the browned bits. Let simmer until reduced by half, then add stock and continue to simmer until the sauce thickens. Remove from the heat, stir in the butter, and season with salt and pepper to taste. Boil the potatoes in salted water until tender and drain. In a saucepan over medium heat, warm the heavy cream and butter until melted. In a large bowl, mash the cooked potatoes and gradually add the cream mixture, stirring until smooth. Drizzle in the truffle oil and mix well, then season with salt and pepper to taste. To serve, place a spoonful of mashed potatoes on each plate, then top with the filet mignon. Drizzle the red wine sauce over the steak. If desired, shave black truffles over the plate for extra decadence. Serves 2.