Beef Fillet with a Coffee, Peppercorn and Thyme Rub


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


  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



  1. I have used a similar recipe, but I left the fillet in the cling wrap over night in the fridge.

    I think 15 minutes might not be enough for the flavours to develop.



    • Cindy Dekker says

      Flavours are a deeply personal thing, aren’t they? Absolutely can leave it to infuse overnight for a strong, musky taste. A quick chill is also perfectly fine if you want just a hint of coffee. Go forth and EGGsperiment to your liking!

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