In a small bowl, combine ground coffee through granulated honey (or brown sugar).
Rub mixture into the beef tenderloin.
Heat a large skillet with canola oil over medium-high heat. Sear all edges of tenderloin until just cooked and light golden brown. Granulated honey (or brown sugar) should have just caramelized, but not burned. The coffee will let off a heavenly smell. be mindful to not over cook!
Remove and allow to cool until you are able to touch. Wrap tightly 3 separate times in plastic wrap, twisting edges like a piece of hard candy, in opposite directions. You want to be taunt so the meat freezes tightly.
Place tenderloin in freezer for a minimum of 4 hours, but as long as 24 hours.
Remove tenderloin when you are ready to slice. Allow to thaw for 30 minutes, but no longer. using a mandolin slicer or a really sharp knife and steady hand, slice as thin as you can possibly manage. Arrange on a plate lined with plastic wrap. Wrap tightly and store in the freezer until you are ready to serve. Remove only 10 minutes for serving to thaw.
Drizzle with Dijon Sauce and freshly ground black pepper and sea salt.
If you've tried this recipe, come back and let us know how it was!