Filet Mignon w/Kona Coffee Butter
A simple recipe with tons of flavor and very little preparation. I am serving this for my Dad for Father's Day!
- 8-12 ounce filet mignon (per person)
- 3-4 pieces of asparagus (per person)
- 1 scallop (per person as garnish)
- Hawaiian salt
- fresh ground pepper
Kona Coffee Butter
- 2 teaspoons instant kona cofee granules
- 1/2 teaspoon water
- 1/2 cup butter, room temperature
- 1 tablespoon maple syrup
Season filet mignon with hawaiian salt and fresh ground pepper. Prepare scallops by scoring the tops and seasoning with a pinch of Hawaiian salt and fresh ground pepper. Break off or cut lower stems of asparagus, brush with olive oil and season with salt/pepper.
Dissolve the instant coffee in the water. Cream the butter until soft and fluffy. Mix syrup and coffee mixture and slowly add to butter, blending thoroughly. Set aside in refrigerator until ready to use.
Heat grill and cook the filet mignon to your preference approximately 5 minutes on each side depending on how you like it and thickness. Add asparagus and scallops on the grill as well. The asparagus should cook for about 10 minutes and the scallops for 3 minutes on each side.
Once the filet is cooked, set aside and allow to rest for 5 minutes. Arrange asparagus on plate. Add a small dab of Kona coffee butter, then place filet over asparagus and top with a generous amount of Kona coffee butter and 1 scallop!
Serve with rice or your favorite pasta or potato!