Coffee-Crusted Beef Steak with Warm Salad

  • Difficulty: Basic
  • 30 minutes
  • 2 servings
Coffee Crusted Beef Steak with Warm Salad

Have you ever imagined to put together beef and coffee? It’s not a classic combo, but, trust us, it’s a worthy one! Pair the coffee-crusted beef steak with a light warm salad for a fresh touch!

Ingredients

1 tablespoon salt
1 tablespoon ground coffee
1 tablespoon brown sugar
pepper
1 pound beef tenderloin
2 tablespoons of of olive oil
½ romaine lettuce
1 red onion
10 cherry tomatoes
½ lime
salt
2 ounces of shimeji mushrooms
6 baby corns
1 red chili, slices

Steps

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the salt, coffee, brown sugar, and pepper in a bowl.
  3. Mix and use them to coat the beef tenderloin.
  4. Heat 1 tablespoon of olive oil in a skillet on medium heat. Start cooking the beef.
  5. Cook it for about 3 minutes per side.
  6. Transfer the meat onto a baking tray, insert a meat thermometer into it, and transfer it to the oven. Roast the meat until the thermometer reaches to 160 degrees F/70 degrees C.
  7. Meanwhile, chop the lettuce, slice the onion, and halve the cherry tomatoes.
  8. Mix the lettuce, onion, and cherry tomatoes in a salad bowl.
  9. Squeeze the lemon juice and season with salt.
  10. When the meat is done, take it out and let it rest for 10 minutes.
  11. Add a few drops of vegetable oil in a skillet and add the Shimeji mushrooms, baby corns, and chili slices.
  12. Stir and cook them until the baby corn turns golden brown, about 1-2 minutes. Mix them with the lettuce salad.
  13. Slice the coffee-crusted beef steak and serve it with warm salad.

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