Best Coffee Crusted Beef Tenderloin Recipes

COFFEE-CRUSTED BEEF TENDERLOIN STEAK

Steps:

• Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
• Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

COFFEE CRUSTED BEEF TENDERLOIN

Steps:

• Fold over thin end of meat and tie with string every inch or so along the length of the tenderloin.
• Preheat the oven to 450 degrees F.
• Combine ingredients for the rub in a medium baking pan. Place meat inside pan and rub meat generously with the spice mixture. Let meat sit 15 minutes and repeat rub. Place meat on a rack in a roasting pan in preheated oven. Do not baste or cover meat.
• Immediately turn oven down to 400 degrees F.
• Roast until an instant-read thermometer stuck in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven and let meat rest for 10 minutes before slicing. Garnish with sage leaves,if desired.

COFFEE-CRUSTED BEEF TENDERLOIN WITH DIJON CREAM

Steps:

• Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
• Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
• Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
• To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.

COFFEE - CRUSTED BEEF TENDERLOIN

Steps:

• Let beef sit on counter 1 hour before roasting.
• Preheat oven to 500.
• Cut slits in beef and insert 2 cloves of garlic. Fold over thin end of meat and tie with string.
• In a bowl, combine ground coffee beans, sugar, chili powder, sage, garlic powder onion, powder,and cayenne.
• Rub meat generously with 1/2 of rub and sit for 15 minutes. Repeat process.
• Place meat on rack in roasting pan, put onions and remaining garlic around meat. Do not cover.
• Turn oven down to 400. Roast for 30 to 40 minutes or internal temp is 130 rare; 145 medium.
• Remove from oven and let rest 10 minutes before slicing.
• In medium saucepan combine broth, Worcestershire sauce, coffee crystals, garlic powder, and seasoned salt and bring to a boil.
• Reduce heat and simmer.
• Dissolve cornstarch in water and whisk into broth mixture. Cook til thickened.
• Whisk in butter 1 chunk at a time. Season with salt and pepper.

COFFEE-CRUSTED BEEF TENDERLOIN

Steps:

• 1. Toast guajillo chiles and ancho chiles in a skillet over medium heat for 4-5 minutes; soak in warm water until soft, about 30 minutes. Purée chiles, 1 cup soaking liquid, garlic, chipotle chiles, and onions in a blender until smooth. 2. Heat 2 tbsp. of the olive oil in a small saucepan over medium-high heat. Add purée, reduce heat, and simmer until thickened, about 30 minutes. Add brown sugar, vinegar, salt, and 1⁄4 tsp. of the pepper; simmer until thickened, 12-14 minutes more; let sauce cool. 3. Preheat oven to 400°. Tie tenderloin with butcher's twine at 1⁄2" intervals. Rub with remaining 2 tbsp. olive oil, sea salt, and remaining 1⁄2 tsp. pepper; brush all over with 2 tbsp. sauce (save remainder for another use). 4. Combine coffee, cocoa powder, and cinnamon; roll beef in mixture to coat. Place beef on a rack in a roasting pan; let sit for 30 minutes. Roast for 10 minutes; reduce temperature to 225° and continue roasting until a thermometer inserted in the thickest part reads 125°, about 50 minutes. Let rest for 15 minutes. Remove twine and slice.