| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr 25 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound beef tenderloin, trimmed of fat and skin
- 1/4 cup coffee beans, finely ground
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons ground sage
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- Sage leaves, for garnish, optional
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 217 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 13 g |
| Cholesterol | 48 mg |
| Sodium | 151 mg |
Reviews
I would have rated this recipe with more stars if possible! This rub has made me (infamous since it first aired and I started using it in all kinds of dishes. The coffee rub is excellent on tenderloin and as a “secret ingredient” in all kinds of meat dishes. I have made batches of just the rub to keep on hand and have given this rub to friends and family. Put some in spaghetti, gravy, taco sauce, chili, or as an add-in to bring a little mystery zip to savory vegetable dishes. Gee, Sandra could do a show on the rub by itself!! Thanks Sandra, keep up the good work!
We did this on the grill rather than baking it in the oven and it was incredible. Highly recommend the charcoal grill. Put it to the side and let it heat for about an hour.
We are trying the baking tonight so we’ll see but when done on the grill, this recipe is absolutely incredible!!!
We are trying the baking tonight so we’ll see but when done on the grill, this recipe is absolutely incredible!!!
I’ve seen the recipe done on TV and with the other reviews thought it would be wonderful-not the case. As others have said, very gritty and bitter. I rinsed the meat off and some of the coffee grounds had baked into the meat so we couldn’t get rid of the taste. What a waste of a good piece of meat…
I could eat it but I surely didn’t enjoy it and I surely wouldn’t recommend it. Yuck, Sandra!
Why was I surpised that putting coffee grounds as a crust would be bitter and gritty. A rub, maybe, but even after rinsing the crust off, it wasn’t a good flavor that was imparted to the beef.
I entertain very very frequently and am always looking for something with an unusual flare. I made this coffee crusted beef tenderloin for a formal dinner party of 30 people and it was the biggest hit I’ve ever had. Every single person loved it. I loved it – and I’m not a big beef lover. This is an elegant dish and so easy it’s incredible. A big party hit. I absolutely love the simplicity of preparation and the way it turns out PERFECT. I’ll be using this recipe for many more parties to come.
Recently I had a coffee crusted dry aged NY strip at a very expensive steak house and it was “to die for!” I have been searching for a similar recipe since and found this one. I followed the directions to a “T” and it came out perfectly! It was so good! I made a red wine peppercorn reduction to go with it and they went together so perfectly! I also served with it Sandra’s fried corn. The sweet corn and the spicey meat went together so well!
I will definitely be making this for a special dinner date very soon!
I have made this recipe 3-4 times and everytime I make it people rave about it. Definitely a crowd pleaser and SO EASY!!!
I didn’t know how I was going to cook the beef tenderloin I had taken out of the freezer one day. I found this recipe and deciced to give it a try. I’m so glad I did. it is a wonderful dish. I follow the directions and it came out perfect. Our tenderloin was medium rare, just the way we like it. I couldn’t have asked for anything better. I surprised my husband with this new recipe and it is a “keeper”.
I have used this coffee crust many times on leg of lamb this was the first time on beef tenderloin it was wonderful.