Mocha Fillet with Saffron Rice

The dry rub for each steak:
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon finely ground coffee
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Rub down each steak very well, working it into all the nooks and crannies (if steaks have nooks and crannies, find them, and rub the mocha into them).  Allow them to sit for at least 15 minutes to come to room temperature, but no longer than 30.

Cook the instant brown rice according to the directions on the box (they usually come in a box, with directions on them); however, add 50% more butter then called for, a pinch of salt, and a pinch of saffron.  Unfortunately, you’ll still know it was instant but it will at least taste good.

Grill the steaks until they are to your desired done-ness.  Pair with a Cabernet Sauvignon or another bold red with a backbone of tannins like a Merlot or a Syrah.  

Serve the steaks with the saffron rice and a side salad.  Since the wine and the dry rub have a lot of bitter in them, add a little honey or even a pinch of sugar to your salad dressing.  The sweet will be a counter-point to the bold flavors of the steaks and help balance your palate.

As a final touch, we added some of Olivia's Garlic and Herb Croutons to the salad.  They are buttery and delicious and have a great crunch to them.  They sent us some as a promotional gift and we are thankful for them, they are wonderful.