Coffee Encrusted Filet Mignon & Tuitini

submitted by Wayne Knight

Smiling on the inside

It’s amazing how food and drink are so attached to events in our life. One particular pairing of cocktail and entree is associated with the courtship of my wife and always brings a smile to my heart.

We were staying at the Princeville estate on the north shore of Kauai and between moonlight walks and snorkeling among the humuhumunukunukuapua’a, we were feted with a drink called a Tuitini and coffee encrusted filet.

The Drink - TUITINI Simply, this is a Bombay Sapphire martini using Cointreau instead of vermouth and garnished with an orange twist. It should not be made “dry”.

The proper measure is:

  • 3 oz. Bombay Sapphire

  • ½ oz. Cointreau shaken over ice and strained into large metal martini glass. Serve very cold.


  1. Take a beautiful Prime filet for two of about 2” thick

  2. In a shaker, add equal parts pink Himalayan salt, coarse ground pepper, and Peet’s “Major Dickenson’s Blend”coffee ground to the same grade as the pepper. Wipe the steak with extra virgin olive oil. Evenly coat the filet.

  3. The best method to use is a smoker. Smoke for about two hours at about 220 degrees over a blend of mesquite and pecan wood until the internal temp reaches 190 degrees.

  4. Then reverse sear on a very hot grill (about 700 degrees) for about three minutes on a side until crusty and medium rare.

  5. While the filet rests place a room temperature medallion of chevrè (goat cheese) on top.

  6. Prepare a bed of arugula dressed with salt, pepper, Meyer lemon and EVOO. Slice the hot filet atop it.

The Drink (part two) - BREAKFAST MARTINI If all goes well, the Tuitini transforms into a “Breakfast Martini”

It goes like this:

  • 2.5 oz. Bombay Sapphire

  • ½ oz Cointreau

  • ½ oz lemon juice

  • ½ tsp light marmalade

Make the drink in a shaker. Pour over the marmalade and stir. Serve with a piece of toast.

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