Ingredients
Scale
- 2 Kobe Beef Filet Mignon
- 1 Kurobuta Ham
Rub for the Ham and Filet Mignon:
- Fusion Espresso Brava - (Naturally Flavored Sea Salt and Coffee)
- 1 tbs. orange marmalade
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 2 - 3 tbs. olive oil
Instructions
For the Kurobuta Ham:
- Combine all of the above ingredients for the rub in a small bowl and mix.
- Rub the ham with the Espresso Brava rub and refrigerate for at least one hour.
- Preheat Oven 350 degrees F.
- Place the ham in a baking dish.
- Bake 45 – 50 minutes.
- Let the ham rest a few minutes before carving.
For the Filet Mignon:
- Rub the steaks with Espresso Brava rub and let rest in the refrigerator for an hour.
- Remove the steaks from the refrigerator and let sit for at least 10 minutes before cooking.
- Heat a grill or griddle. Drizzle a little olive oil over the griddle and place the steaks on the hot griddle.
- Do not poke, press down or slice into the steaks while they are cooking!
- The firmness of the meat tells how it is cooked; soft is rare, semi soft is medium and firm is well done.
