Stroopwafel crusted filet mignon


Ingredients (preparation time 30-60 minutes):

Steak Rub

  • ¼ c. ground espresso
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • ½ t cayenne pepper
  • 1 t ground black pepper

Stroopwafel Crust

  • 12 miniature stroopwafels
  • 170 g gorgonzola crumbles

The Rest

  • 4 filet mignon steaks, 2 inches thick
  • Salt
  • 1 T vegetable oil


  • Remove steaks from refrigerator 30-60 minutes before you plan to cook them.
  • Preheat your oven to 475 F
  • Mix your rub ingredients together.
  • Chop the stroopwafels in a 3×3 grid (9 small pieces each stroopwafel).
  • Mix the chopped stroopwafel with the crumbled gorgonzola cheese.
  • Season steaks with salt to taste.
  • After salting steaks, apply the rub. You likely won’t use it all, just make sure to have a thin even coating all the way around the steaks.
  • Get a cast-iron skillet (or other heavy-bottomed pan), and heat it on high.
  • Add the vegetable oil and swirl the pan to coat the bottom.
  • Cook steaks 2 ½ minutes each side, and then another 30 seconds each edge.
  • Move steaks to a sheet tray or other oven safe dish, and top with the cheese-stroopwafel mixture.
  • Bake 4-5 minutes in the oven.
  • Remove from oven and let rest 7 minutes before serving.


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Crumble the remainder of the stroopwafels and sprinkle them on desserts or cappuccino. Enjoy!