Stoney River - Coffee Cured Filet

• 4 beef tenderloin, filet
• 2 1/2 cups strong espresso or 2 1/2 cups darkest roast non-flavored coffee
• 1/4 cup olive oil
• 1/4 cup molasses (Regular Strength)
• 1 tablespoon brown sugar
• 1 1/2 tablespoons kosher salt (or Sea Salt)
• 1 teaspoon cumin
• 1/2 cup ice

1. Place all the liquid and dry ingredients into a large bowl or zip-lock bag and mix until dissolved.
2. (HINT: Measure the olive oil first and then the molasses, it will slide right out of the measuring cup if you do the oil first).
3. Add ice to cool the mixture.
4. Add the filets and marinate at least 6 hours for best results. I like to mix them up and flip the meat every couple of hours, but not required.
5. When ready to cook the steaks, heat an iron skillet or griddle as hot as you can get it and sear the outside of the steaks for a minute or two until dark and crisp on the outside, then place on the grill to cook to your wellness liking the rest of the time.
6. (HINT: I recommend searing the steaks outside on a grill side burner if possible. It makes a mess of your cooktop inside otherwise.).

beef tenderloin, espresso, olive oil, molasses, brown sugar, kosher salt, cumin

Taken from www.food.com/recipe/stoney-river-coffee-cured-filet-483573 (may not work)