Coffee-Cured Filet Mignon

1 1/2     cups boiling water                               3     Tbsp. molasses
1/4        cup instant coffee                                3     Tbsp. olive oil
1/2        cup firmly packed dark brown          2      tsp. ground cumin
              sugar                                                     4      7-oz beef tenderloin filets
1/3        cup kosher salt                                    Garnish: fresh rosemary leaves

Stir together boiling water and coffee in a medium bowl.  Add sugar
and salt, stirring until sugar dissolves.  Stir in molasses and next 2
ingredients.  Fill a large bowl half-full with ice and 1 cup water.  Place
bowl of coffee mixture inside ice-filled bowl.  Cool coffee mixture to
room temperature, stirring occasionally.

Combine filets and marinade in a large zip-top plastic freezer bag,
turning to coat.  Seal and chill 2 hours, turning once.  Remove steaks
from marinade; discard marinade.

Preheat grill to medium-high (350 - 400 degrees).  Grill, covered with
grill lid, 5 to 7 minutes per side or to desired degree of doneness.

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