Beef tenderloin is one of my favorite “fancy dinners” to make at home. In the grand scheme of things, it is relatively simple and is, of course, delicious.
Coffee Crusted Beef Tenderloin will add a whole new flavor dimension to your roast! Serve with delicious whipped horseradish sauce.
Of course there is price to worry about, but I can generally get a decent deal on a large tenderloin at Costco and then divide it into three freezable meals. The meat on a tenderloin should be so tender and tasty that is doesn’t require much seasoning (or a knife!), but I still like to give it a nice crust or bark.
Coffee Crusted Beef Tenderloin became a favorite after my visit to Certified Angus Beef last year when Chef Tony and I whipped up beef carpaccio, but first rubbed it down with coffee and granulated honey. I
‘d had kona rubbed steaks before, but never tried this at home. Turns out, good coffee + good tenderloin + an awesome meal!
For Coffee Crusted Beef Tenderloin, I used a small batch of extra strong coffee after making my Mocha Cream Pie and served it with Cranberry Relish, although hubby preferred Horseradish Cream Sauce and Copycat Peter Luger Steak Sauce.
Before you start, please make sure you know how to tie your roast! Tying a roast is a very important step that most skip, but it actually impacts how evenly your roast will cook and thus the final result.
Here are some great side dishes to serve with your roast!
If you are looking for even more great beef recipes, snag a copy of my Easy Beef Recipes Mini-Cookbook. Available here for only $0.99, here is a small collection of delicious and easy beef recipes that will soon become your new family favorites, from Instant Pot recipes to quick one-dish casseroles!
- 2-3 pound beef tenderloin
- 2-3 tablespoons olive oil
- 2 tablespoons fine sea salt
- 2 tablespoons coffee grounds
- 2 tablespoons turbinado sugar
- 1 tablespoon ground black pepper
In a small bowl, combine sea salt through black pepper.
Rub your roast with olive oil and then the spice mixture.
Wrap tightly in plastic wrap or aluminum foil and allow to sit in the refrigerator for 12-24 hours.
Unwrap your roast and place onto a broiler pan, this helps ventilate the heat all the way around your roast. Preheat oven to 450 degrees.
Place roast into the oven at 450 degrees for 15 minutes to develop a nice crust. Turn oven temperature down to 350 degrees for the remainder of cooking, approximately 25-30 minutes.
Medium rare will be 120 degrees with medium being 125. Remove and lightly cover with aluminum foil and allow to rest for 10 minutes.
If you've tried this recipe, come back and let us know how it was!