INGREDIENTS:
1 US. Wagyu beef tenderloin
1 teaspoon salt
1/2 teaspoon ground black pepper
112 grams Sumatran espresso coffee beans, finely ground
50 grams dried red chili pepper, finely ground
50 ml olive oil, for cooking the U.S. Wagyu beef tenderloin

PROCEDURE:
1. Preheat oven to 175C. Line half-sheet pans or trays with parchment paper.
Place a wire rack over the parchment paper. Set aside.
2. Remove silverskin and fat from the U.S. Wagyu beef tenderloin. Cut into six medallions or filet mignon, about 170 grams each. Season the beef on both sides with salt and black pepper.
3. Meanwhile, prepare the coffee and spice crust. In a plate, toss together the ground espresso and dried red chili pepper powder. Coat the U.S. Wagyu beef medallions with the coffee and spice crust.
4. Place the coated U.S. Wagyu beef medallions on prepared tray.
5. Meanwhile, heat a large frying pan over moderate flame until hot. Add the olive oil and heat for 30 seconds.
6. Add the U.S. Wagyu beef medallions to the pan, making sure to leave some space between the pieces.
7. Cook for about 1 minute on each side, being careful not to burn the coffee and spice crust. Put back the seared U.S. Wagyu beef medallions on the wire rack and continue the cooking process by placing the U.S. Wagyu beef medallions in the oven. Cook for about 8 to10 minutes, or until rare (52C to 55C).
8. Remove tray from oven and allow the meat to rest in a warm place.