Place beef in a large zipper bag with cold coffee. Seal bag tightly, shake vigorous and place in refrigerator a minimum of 12 hours and a maximum of 24 hours. When ready to cook, remove beef from refrigerator and discard coffee. Place beef on a cookie sheet and drizzle with red wine. Pour cane syrup evenly over each filet, rubbing well into the meat. Season with herbs, rubbing well onto the outside of the beef. Cover with clear wrap and let sit at room temperature a minimum of 2 hours. NOTE: Once beef is at room temperature for 2 hours, it must be cooked and cannot be returned to refrigerator. While beef is marinating, light grill according to manufacturer's directions. Immediately prior to placing on pit, season meat to taste using salt, pepper and granulated garlic. Place beef over hot fire and cook to an internal temperature of 128°F for medium-rare, turning occasionally. NOTE: Rather than grilling, you may wish to cook steak by placing in a 375°F oven for 8–12 minutes or until internal temperature reaches 130°F. When filet reaches temperature, remove from grill or oven and wrap tightly in aluminum foil. Allow to sit 15–20 minutes for internal juices to redistribute.