I’m going to let you in on a treasured family secret. I really am. Devon created a recipe about 8 years ago that we served to 40 people at a fundraising dinner. Our family was preparing to leave the country to do service projects for 1/2 a year. We traveled to Hawaii for training, then onto China and the Philippines. (But, I’ll save that for another story.) That night, I remember tasting the meal, thinking to myself, this is a keeper.
He has recreated that recipe a number of times, but this past time, he landed on THE perfect combination of ingredients and flavors! When we sat down to this dinner this past weekend, time stood still and this steak was the only thing dancing.
The original recipe used a dry rub combination of imported cocoa powder, brown sugar and espresso grinds. But, I wanted him to tweek this recipe into a marinade, for the GE Profile™ Advantium® oven. The Advantium has a setting in Speedbake, for 1 in. filet mignon, cooked to medium, in 14 minutes. When we were in Kentucky visiting the GE Monogram Experience Center, we watched their chefs demonstrate a filet being cooked quickly and perfectly. I wanted to test it for ourselves.
We have the GE Advantium Oven 120V. This oven is a microwave, a true European convection oven and a sensor microwave oven. It really is a genius of a machine. Once you get used to how it cooks and all of it’s functions, it’s easy to use.
We’ve made many different recipes in the Advantium Oven. I was most surprised the night I made Taco Meatloaf and it was completely finished in 1/2 hour. We’ve also cooked pizza, made Moroccan Chicken, baked a batch of cookies, and heated up leftovers in the Advantium. It is even easy enough for my kids to be the kitchen bosses whipping up yummy baked goods like Lemon Squares.
Devon got in his zone and first, seasoned the filets with kosher salt and pepper.
Then he began pulling ingredients out of the pantry.
He mixed the ingredients together and let the steaks marinate for an hour. We set the Advantium for a medium cooked filet mignon (wishing there was a medium rare setting…’cause that’s how we roll), put the steak in and pushed cook.
Meanwhile I prepared the extra love for this steak…the part that turns this recipe from a coffee lover’s dream to an Espresso Romano lover’s delight!
I made a Lemon, Thyme Compound Butter.
We stopped the steak 3 minutes before the time was up, and checked it. It was already done…a little closer to medium well. I think our steak may have been a little thinner than an inch. We topped it with a bit of the Lemon Thyme Compound Butter (counting calories is totally out with this recipe) and sat down to taste it.
Oh my!
It was tender, flavorful and juicy. To be honest, I didn’t even mind that it wasn’t medium-rare. There was nothing tough or rubbery about this steak. It was delicious!
Espresso Romano Filet Mignon Recipe
by Devon Potler
5 Filet Mignons
kosher salt and pepper
2 shots of espresso
2 tsp molasses
1 tsp vanilla
1 Tbls Marsala cooking wine
1. Season steaks with salt and pepper and let rest while marinade is cooling.
2. Mix last 4 ingredients together and cool to room temperature.
3. Put steaks and marinade in a large ziplock bag and mix well. Store in refrigerator for 1-2 hours.
Meanwhile…
Lemon Thyme Compound Butter Recipe
In a bowl, blend together
1 stick of unsalted butter (at room temperature)
zest of one lemon
juice of half a lemon
2 Tbls fresh thyme
Place in parchment paper, roll into a log and refrigerate until needed.
Pull steaks out of refrigerator 15 minutes before cooking.
Heat up your grill, or set your Advantium to desired setting, and cook steaks to desired temperature.
Once steaks come off the grill, place approximately 1 Tbls. of Lemon Thyme Compound Butter on top of steak and enjoy!
Serves 5
As part of our partnership with GE, Kristin received an Advantium Oven. The experiences and opinions expressed here, are our own.
