Espresso Butter Filet Recipe

This is a straightforward homemade version of Outback’s Espresso Butter Filet — coffee butter + juicy steak = total flavor bomb. Works great for date nights, power dinners, or anytime you wanna feel a little extra.

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Quick Summary

• Prep time: 10 mins (plus fridge time for butter)
• Cook time: 10–15 mins
• Flavor: rich, savory, with that deep coffee-kissed finish
• Great for: steak cravings, celebrations, impressing someone you like

Why I Like This Recipe

Okay real talk — I saw this on a menu once, ordered it outta curiosity, and nearly cried when the butter melted all over that steak. I’ve had dreams about it. So I made it myself. The butter? Takes like 5 minutes. The filet? Just salt, sear, flip, done. Together? I swear I blacked out for a second.

Ingredients

For the Espresso Butter:

• 100g (about 7 tbsp) softened butter
• 1 tsp vanilla paste
• 4 tsp granulated coffee
• 2 tbsp boiling water
• 150g (a little over 1 cup) icing sugar

For the Filet:

• 2 filet mignon steaks (about 6 oz each)
• salt + pepper to taste
• 1 tbsp neutral oil (like canola or grapeseed)
• optional: fresh herbs for garnish

How To Make Espresso Butter Filet

1. Espresso moment: Mix the granulated coffee + boiling water in a tiny bowl. Smells unreal already.
2. Whip the butter: Toss softened butter + vanilla paste in a bowl. Add that coffee mixture. Use a mixer (or your arm) to whip it smooth.
3. Add icing sugar: Beat it in until it’s dreamy. Taste it — adjust if you want more coffee punch.
4. Wrap it up: Spoon the butter onto cling film. Roll into a log. Twist the ends like a candy wrapper. Chill in fridge for a couple hours.
5. Sear the steaks: Heat a pan till it’s almost smoking. Oil in. Salt & pepper your filets. Sear 3–4 mins each side for medium-rare.
6. Rest, then butter: Let steaks rest 5 mins, then top with a fat slice of espresso butter. Watch it melt like magic.
7. Serve hot: Goes insane with roasted potatoes or garlicky greens.

Tips for Success

• Let the butter fully chill so it slices clean.
• Use high-quality filet. Doesn’t have to be fancy, just not sad.
• Pan must be HOT. No grey steaks here.
• Resting is crucial — keeps all that juice inside.
• Don’t skip the butter. I know it’s sweet. Just trust.

Storage and Reheating

• Espresso butter: Fridge: Wrap tightly, lasts 1 week.
  Freezer: Slice it, freeze it, use whenever.
• Steak: Fridge: Store in foil or airtight container up to 3 days.
  Reheat gently — like low oven or sliced in a pan with a splash of water + lid. Not the microwave. Please.

FAQs

Common Mistakes and How to Dodge Them

• Melting the butter too early — chill it long enough or it’s a mess.
• Overcooking the filet — medium-rare is the sweet spot. Don’t walk away.
• Underseasoning the steak — salt is your friend. Be bold.
• Skipping the resting time — all the juice leaks out. Sadness.
• Judging the butter before trying it — I was skeptical too. Then I cried.

Nutrition Facts (Per Serving — includes butter + steak)

• Calories: ~420
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 115mg
• Sodium: 230mg
• Potassium: 320mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 28g