Herb Crusted Chateaubriand with Yogurt Sauce
The secret to this dish is the rub; and in particular the addition of espresso. We have found that rubbing the meat with olive oil seals the meat and enhances the adhesion of the spice rub to the meat. If you have oiled the meat in advance, it is as simple as sprinkling the rub over the meat and then patting the spice to create a nice crust. Enjoy!
Category : Grilling
Directions for the herb rub
Grind the rosemary, fennel seeds, peppercorns and sea salt together using a spice grinder. Transfer to a bowl and add the olive oil and coffee. Rub all over steak and let sit 30 minutes.
Preheat grill. Place steak on the grill and cook until medium rare about 10 minutes per side, turning once; (or to 130 degrees for medium rare). Transfer to a cutting board and rest for 8-10 minutes. Slice and squeeze the lemon over the meat.
Directions for the potatoes
Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.