Recipe:Ethiopian Berbere Spiced Filletwith Caramelised Acorn Squash

We’ve been exploring cooking with coffee as part of our Extraordinary Journey – a project with Creating for Good and eight creators, who are helping us to tell the story of Taylors.

This main course recipe is inspired by our Rare Blossom coffee from Ethiopia and uses an Ethiopian spice blend called berbere. A side of caramelised squash matches the honeysuckle notes of Rare Blossom and the caramel notes of our single origin Brazilian, Praline Especial.


Ethiopian Berbere Spiced Fillet

Berbere Spice Ingredients:

1/2 teaspoon fenugreek
1/2 cup ground dried New Mexico chiles
1/4 cup paprika
1 tablespoon salt
1 teaspoon ground ginger
1 teaspoon onion powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Berbere Spice Method:

Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well. Store in an airtight container for up to 6 months.


Steak Ingredients: 

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons berbere spice
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Steak Method:

Preheat the oven to 200 degrees C.
Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the berbere seasoning and salt on a plate and roll the filets on all sides in the mixture, pressing lightly to help the seasoning adhere. The steaks should be evenly coated.

When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You’ll probably need about 3 turns to sear the sides and about 10 minutes total.

Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 48 degrees F for rare and 52 degrees C for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

Caramelised Acorn Squash


2 medium acorn squash
6 tbsp. unsalted butter
¼ c. light brown sugar
1½ tsp. kosher salt
½ tsp. Freshly ground black pepper


Preheat the oven to 200 degrees C.

Cut off and discard the ends of each squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast until the squash is tender and the glaze begins to caramelize, 45 to 55 minutes. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

This is just one part of our single origin coffee-inspired menu. You can discover the rest of the menu here, and find out more about our Extraordinary Journey project here.

Written byTom Hay

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