Coffee-Rubbed Filet Mignon with Garlic Labneh & Pomegranate Sparkle
This Loaded NY Strip Quesadilla is a cheesy, smoky flavor bomb! Juicy seared steak is layered with sweet corn, peppers, onions, and melty cheese, all folded in a golden tortilla. Finished with smoky BBQ seasoning, it’s bold, hearty, and guaranteed to steal the spotlight at taco night—or any night!
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Servings: 4
Ingredients
Filet Mignon:
- 4 ButcherBox Filet Mignon steaks (6 oz)
- 1 tbsp ButcherBox Anything Seasoning
- 2 tbsp ground coffee
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp cracked black pepper
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tbsp neutral oil (avocado or canola)
Garlic Labneh:
- 1 cup labneh (or Greek yogurt, strained)
- 1 clove roasted or sautéed garlic, minced
- 1 tbsp lemon juice
- Pinch of salt
Pomegranate Sparkle:
- 1/4 cup pomegranate arils
- 1 tbsp fresh mint chopped
- 1 tsp olive oil
- Pinch of flaky salt
Instructions
Preparation:
- Mix coffee, brown sugar, smoked paprika, pepper, cumin, salt, and ButcherBox Anything Seasoning into a rub.
- Pat the filets dry and coat with the seasoning rub. Rest at room temperature for 30 minutes.
- Make garlic labneh: stir labneh, roasted garlic, lemon juice, and salt until smooth.
- Toss pomegranate arils, mint, olive oil, and flaky salt for garnish.
How to Cook:
- Preheat oven to 400°F.
- Heat cast-iron skillet over medium-high, add oil.
- Sear filets for 2–3 minutes per side until a crust forms.
- Transfer skillet to oven. Roast until internal temperature reaches 125°F for medium-rare (about 5–8 minutes depending on thickness).
- Rest steaks for 5 minutes before slicing.
- Spoon a swoosh of garlic labneh on each plate.
- Slice filet mignon and place on top.
- Garnish with pomegranate sparkle and a drizzle of olive oil.
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