Beef Steak with Coffee-Chile Crust, Rutabaga Mash, and Chive Butter

Instructions

1. 1

   Place the rutabaga in a pot with enough water to cover and add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook for 20 to 22 minutes, until very tender.

2. 2

   While the rutabaga cooks, combine the ground coffee, ancho chile powder, smoked paprika, brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.

3. 3

   Pat the beef steaks very dry with paper towels. Rub them with Dijon mustard on both sides and coat with the coffee-chile mixture, pressing lightly so it adheres.

4. 4

   Mix 2 tablespoons of butter with the chives and 1 minced garlic clove to make a compound butter. Set aside at room temperature.

5. 5

   When the rutabaga is tender, drain it very well and return it to the hot pot for 1 minute to evaporate excess moisture. Add the heavy cream, 2 tablespoons butter, the whole garlic clove, and a pinch of salt. Mash until smooth; remove the whole garlic clove and keep warm.

6. 6

   Heat a heavy skillet or cast-iron pan over medium-high heat for 2 minutes. Add the olive oil and, once hot, place the steaks in the pan. Cook for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 135°F and 57°C. If you prefer them more done, finish to 145°F and 63°C.

7. 7

   Transfer the steaks to a plate and let them rest for 5 minutes so the juices redistribute.

8. 8

   Lower the heat to medium. In the same skillet, add the remaining minced garlic and cook for 20 seconds. Add the apple cider vinegar and beef stock, scraping up the browned bits. Cook for 2 to 3 minutes until slightly reduced.

9. 9

   Remove the skillet from the heat and whisk in 1 tablespoon butter to give the sauce shine. Adjust with the remaining black pepper and, if needed, a little more salt.

10. 10

    Spoon a bed of rutabaga mash onto each plate, place a beef steak on top, add some pan sauce, and finish with a spoonful of chive butter over the hot meat.