Espresso & Spice-rubbed steaks w/ Red Peppers & carmelized onions

By mschweickert

Ingredients

• For the Vegetables
• 4 slices bacon, cut crosswise into 1/3 inch pieces
• 3 tablespoon vegetable oil
• 2 onions; thinly sliced
• 1 clove garlic; clove, minced
• 1 c 1/2 in pieces jarred red peppers
• For the Steaks
• 1 1/2 tsp fennel seeds
• 1 1/2 tsp coriander seeds
• 3 tablespoon whole espresso beans
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ancho chile powder
• 1/2 tsp cinnamon
• 6 7-oz beef tenderloin steaks
• 1 tablespoonVegetable oil

Details

Servings 6
Cooking time 60mins
Adapted from bigoven.com

Preparation

Step 1

1. For Vegetables:

Heat heavy medium skillet over high heat. Add bacon, saute until crisp about 4 minutes. Use slotted spoon, transfer to paper toewls to drain.

2. Heat oil in heavy large skillet over meduim heat. Add onions, cook until soft & beginning to brown, about 8 minutes. Reduce heat to medium low, add garlic & saute until onion sare soft & brown about 15 minutes. Mix in peppers.

Can be made 2 hours ahead. Let stand at room temperature.

3. FOR STEAKS

Preheat oven to 400. Stir fennel & coriander in heavy small skillet over medium heat until fragrant - abut 1 minute. Cool.

4. Finely grind espresso beans & toasted spices in spice mill. Transfer to a large plate.

Mix in salt, pepper, ancho chile powder, and cinnamon. Press both sides of steaks to coat.

Heat oil in heavy large oven proof skillet over medium high heat. Add steaks & sear 2 minutes per side.

Transfer skillet to oven & cook to desired doneness.

5. Meanwhile, mix bacon into onion pepper mixture & saute until heated through, stirring frequently aout 2 minute. Season w/ salt & pepper.