Kona Crusted Beef
1/4 cup roasted coffee beans, Kona Blend
1/3 cup black peppercorns,
2 Tablespoons coarse salt, Kosher
4 filet mignons, 6-8 ounces each-1 inch thick
Preheat oven to 400ºF. Crush the coffee beans and peppercorns in aspice mill, coffee grinder or mortar and pestle into a coarse bits. Stir the salt into the coffee mixture and spread a thin layer on all sides of the beef filets.
Heat a large cast iron skillet over high heat until it becomes smokey hot. Please remember that you are going for a much higher temperature than you normally heat your equipment to in your everyday cooking. Place filets in skillet and sear on all sides for a total of 4 minutes. Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes for rare, 10-12 minutes for medium rare and more time for well done.
Caramelized Onion Jam
3 large onions, julienne
1/4 cup sugar
1 Tablespoon red wine vinegar
4 Tablespoons butter
1 Tablespoon honey.
Place onions in large pot, add remaining ingredients and cook over high heat for 10 minutes. Reduce heat and let onions simmer for 10 more minutes. If you have a lot of water remaining, increase heat to high and reduce liquid down to a syrup. This condiment can be served warm or at room temperature. The onion jam can be refrigerated for 1 week in a covered container.