Ingredients:

• 1kg Trimmed fillet
• Rainbow peppercorn mix
• Dried Thyme
• 100ml Coconut oil
• Coarse salt
• 4 Crushed garlic cloves
• 50g Coffee grind

Method:

1. Place the fillet on cling wrap.
2. Rub with the coconut oil and garlic.
3. Then rub with coffee rub and sprinkle with the dried thyme.
4. Close with the cling wrap and set in the fridge for 15 minutes so flavours can develop.
5. Set the Big Green Egg for direct cooking at 180°C.
6. Sear the fillet on direct heat on either side, place on an oven tray and cover with foil then slow cook the fillet in a 120°C EGG or oven for another 15 – 20 minutes.

Serves 6 – 8