ESPRESSO & SPICED-RUBBED STEAKS WITH RED PEPPERS & CARAMELIZED ONIONS

ESPRESSO & SPICED-RUBBED STEAKS WITH RED PEPPERS & CARAMELIZED ONIONS image

Categories Beef

Yield 6

Number Of Ingredients 16

VEGETABLES:
4 bacon slices, cut crosswise into ⅓-inch pieces
3 tbsp vegetable oil
2 onions, thinly sliced
1 garlic clove, minced
1 cup ½-inch pieces drained roasted red peppers from jar
STEAKS:
1½ tsp fennel seeds
1½ tsp coriander seeds
3 tbsp whole espresso beans
1 tsp salt
½ tsp ground black pepper
½ tsp ancho chile powder
¼ tsp ground cinnamon
6 7-ounce beef tenderloin steaks
1 tbsp vegetable oil

Steps:

VEGETABLES: Heat heavy medium skillet over high heat. Add bacon; sauté just until crisp, stirring frequently, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Heat oil in heavy large skillet over medium-high heat. Add onions; cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-low; add garlic and sauté until onions are soft and brown, about 15 minutes. Mix in peppers. (Can be made 2 hours ahead. Let stand at room temperature.) STEAKS: Preheat oven to 400°. Stir fennel and coriander seeds in heavy small skillet over medium heat until fragrant, about 1 minute. Cool. Finely grind espresso beans and toasted spices in spice mill. Transfer to large plate. Mix in salt, pepper, ancho chile powder, and cinnamon. Press both sides of steaks into spice mixture to coat. Heat oil in heavy large ovenproof skillet over medium-high heat. Add steaks and sear 2 minutes per side. Transfer skillet to oven and cook steaks to desired doneness, about 8 minutes for medium-rare. Meanwhile, mix bacon into onion-pepper mixture and sauté until heated through, stirring frequently, about 2 minutes. Season with salt and pepper. Transfer steaks to plates. Top with vegetables and serve.