Filet Mignon con Rub de Café y Chile Cascabel, Ensalada de Nopalitos

Filet Mignon con Rub de Café y Chile Cascabel, Ensalada de Nopalitos ingredients

• 4 6 oz filet mignon steaks
• 2 tbsp freshly ground dark roast coffee
• 1 tbsp chile cascabel powder
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp garlic powder
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 lb pre-cleaned nopalitos (cactus paddles), diced
• 0.5 cup red onion, finely diced
• 2 medium Roma tomatoes, seeded and diced
• 0.25 cup fresh cilantro, chopped
• 1 small jalapeño, minced (optional)
• 3 tbsp lime juice
• 2 tbsp olive oil
• to taste salt

How to make Filet Mignon con Rub de Café y Chile Cascabel, Ensalada de Nopalitos

1. Prepare the nopalitos: Place the diced nopalitos in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat and simmer for 15-20 minutes, or until tender and the mucilaginous liquid has dissipated. Drain well in a colander and rinse thoroughly under cold water to remove any remaining sliminess, then set aside to cool completely.
2. While nopalitos cook, prepare the coffee-chile rub: In a small bowl, combine 2 tablespoons freshly ground dark roast coffee, 1 tablespoon chile cascabel powder, 1 teaspoon smoked paprika, 0.5 teaspoon ground cumin, 0.5 teaspoon garlic powder, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Mix thoroughly until well combined.
3. Pat the filet mignon steaks dry with paper towels. Drizzle each steak with 0.5 tablespoon olive oil, then generously rub the coffee-chile spice blend over all sides of the steaks, pressing gently to adhere.
4. Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat for 3-4 minutes until very hot. Add the remaining 1 tablespoon olive oil to the skillet. Once the oil shimmers, carefully place the seasoned filet mignons in the hot pan.
5. Sear the steaks for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or adjust cooking time to your desired doneness. For an even crust, you can also sear the edges for about 1 minute each.
6. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and allow them to rest for 5-7 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and flavorful steak.
7. While the steaks rest, assemble the nopalitos salad: In a medium bowl, combine the cooled nopalitos, 0.5 cup diced red onion, 2 diced Roma tomatoes, 0.25 cup chopped fresh cilantro, and 1 minced jalapeño (if using).
8. Dress the salad: Drizzle 3 tablespoons lime juice and 2 tablespoons olive oil over the nopalitos mixture. Toss gently to combine and season with salt to taste.
9. Slice the rested filet mignon against the grain into thick medallions, if desired, or serve whole. Plate the steak alongside a generous portion of the fresh nopalitos salad and serve immediately.

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