What’s even hotter is that the man knows how to cook a steak on a Saturday night. And we’re talking the best steak I’ve ever had in my life (yes, better than you, Peter Luger). I’m sexist and I think it’s a man’s job- his duty– to know how to prepare a good piece of beef. He can do it outside on the grill or inside on a raging hot skillet. He just has to know how to do it.
While many times I like my steak straight up (medium-rare, nice char, no sauce) I love that Jamie changes things up a bit with this coffee rub and the uber-decandent sauce featuring Godiva’s Chocolate Vodka.
Chocolate and steak?!
Yes, chocolate and steak, just like you love the smoky richness of a good chocolate mole’ sauce at your favorite Mexican restaurant.
Saturday Night is Date Night- and Steak Night. So what are you waiting for?
- 1 lb center-cut beef tenderloin
- 1 teaspoon kosher salt
- 1 tablespoon ground coffee
- 1 tablespoon vegetable oil
- 1 shallot, minced
- ¼ cup Godiva Chocolate-Infused Vodka
- ½ cup red wine, such as pinot noir or cabernet sauvignon
- 24 oz beef stock or broth
- 1 tablespoon butter
- Sprinkle the teaspoon of salt evenly over the beef, then coat the meat with the coffee grounds. Wrap the meat in butcher's or wax paper and store in the refrigerator overnight. One hour before cooking the meat, remove it from the refrigerator and rinse of the coffee grounds with cool water. Pat the meat dry and set aside until ready to cook.
- Preheat oven to 400˚
- To cook the meat, heat the vegetable oil in medium saute pan over high heat. Season the meat again lightly with salt and pepper. Place the meat in the pan and brown on all sides, about 3 minutes per side. Turn the heat down only when the pan begins to smoke. Transfer the meat to a baking pan (save the pan the meat was cooked in) and place in the oven to cook 5 minutes or until a thermometer inserted in the center of the meat registers 135˚ F. Remove the cooked to a rack to cool while you prepare the sauce.
- For the sauce, discard the cooking fat from the pan, add the shallots and return the pan to medium heat. When the shallots begin to sizzle and smell sweet, about 30 seconds. Remove the pan from the heat, add the vodka and return to the heat and simmer to reduce until nearly dry. Add the red wine and reduce again until nearly dry. Add the stock and simmer until thick enough to coat the back of a spoon. Swirl in the butter and remove the pan from heat.
- Cut the steak into 2 equal pieces, and place each half on a plate with the potato puree and roasted brussels sprouts. Divide the finished equally between the two plates.