Coffee-Crusted Filet Mignon with Tea-Infused Butter Sauce

Two of our most beloved ingredients — rare single-origin coffee and premium loose-leaf tea — meet the king of steaks. This is date night, elevated.

There's a reason coffee and beef have always belonged together. The deep, roasted bitterness of a great Balthazar Roast doesn't just complement red meat — it transforms it. Add a silky Assam Tea butter sauce to the equation, and you have a dish worthy of the rarest cuts in your kitchen.

This recipe was built around what we do at Funnel Mill: sourcing ingredients that make every moment taste intentional.

The Crust

A coarse grind of our Balthazar Roast forms the backbone of this crust — earthy, bold, and slightly smoky. Pressed firmly into the filet before a hard sear, it creates a caramelized bark that seals in the juices and adds a complexity no spice rub alone can achieve.

The Sauce

Steep our Assam Tea — directly into warm butter with garlic and thyme. Finish with a touch of Dijon. The result is a sauce that's floral, savory, and just rich enough to stand up to the beef without overpowering it.

Recipe

Serves 2 | Prep: 15 min | Cook: 20 min

For the steak:

• 2 filet mignon (6–8 oz each, 1.5" thick)
• 2 tbsp Balthazar Roast coarsely ground 
• 1 tsp flaky sea salt
• 1 tsp cracked black pepper
• ½ tsp smoked paprika
• 2 tbsp avocado or grapeseed oil

For the tea-butter sauce:

• 4 tbsp unsalted butter
• 1 tsp Assam Tea, steeped in 2 tbsp hot water for 3 min
• 2 cloves garlic, smashed
• 1 sprig fresh thyme
• 1 tsp Dijon mustard
• Flaky salt to finish

Instructions:

1. Bring steaks to room temperature, about 30 minutes. Combine Balthazar Roast, salt, pepper, and paprika. Press firmly onto all sides of each filet.
2. Heat a cast iron skillet over high heat until smoking. Add oil and sear steaks 3–4 minutes per side for medium-rare (130°F internal).
3. Reduce to medium heat. Add butter, garlic, and thyme. Baste continuously for 90 seconds.
4. Rest steaks on a rack, tented with foil, for 5–7 minutes.
5. In the same pan over low heat, whisk in Assam Tea, Dijon, and a fresh knob of butter until silky. Season to taste.
6. Plate, spoon sauce generously over each filet, and finish with flaky salt.

Pairing Note

Pour yourself a cup of our Ethiopian Guji Suke Quto Roast while you cook. The bright acidity and fruit-forward notes are a natural counterpoint to the richness of the beef — and it makes the whole process feel a little more like a ritual.

At Funnel Mill, we believe the best ingredients don't stay in the cup. Shop our single-origin coffees and premium teas — and bring something rare to your table.