I got this one directly from Bobby Flay, I found it on the Mesa Grill website. I made it for Valentine's Day and DH loved it. It sounded and smelled a lot spicier than it really was. I also ran into the the problem of finding 2 of the spices so we did without them (I left them off the ingredent list also)
I have used this for poerterhouse steaks and BBQ them which was also really good!

Coffee Rubbed Filet Mignon:

1/2 cup ancho chili powder
1/4 cup finely ground espresso
2 TBs Paprika
2 TBs dark brown sugar
1 TB dry mustard
1 TB kosher salt
1TB ground black pepper
1 TB ground coriander
1 TB dried oregano
4 filet mignong, ~12oz. each
2 TB canola oil


1. Combine all the spices in a bowl.
2. Season one side of each filet with a heaping TB of the rub. Heat oil in a large saute pan over high heat until smoking. Place filet in the pan, rub side down and cook until a crust has formed,~ 2min. Turn the steak over, reduce heat to medium and continue cooking to med-rare done ~6-7 min. Remove from pan and let rest ~5 min before serving.


ENJOY!!