Indulge in a culinary masterpiece with our Coffee-Crusted Beef Tenderloin Steak, a dish that tantalizes the taste buds with its unique blend of flavors. This exceptional recipe elevates the classic steak experience by encasing it in a savory coffee rub, creating a crust that is both aromatic and flavorful. Accompanying this exquisite steak are three delectable sauces: a rich and creamy mushroom sauce, a zesty chimichurri sauce, and a classic Béarnaise sauce. Each sauce adds its own distinct layer of flavor, enhancing the overall dining experience. Whether you're a seasoned steak aficionado or a culinary adventurer seeking new horizons, this recipe promises an unforgettable gastronomic journey.
Let's cook with our recipes!
COFFEE-CRUSTED BEEF TENDERLOIN
When it's time to pull out all the stops, you can always count on beef tenderloin to impress. Better yet, to bring the classic up to date, try a coffee-crusted beef tenderloin.
Provided by BHG Test Kitchen
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Line a 15x10x1-inch baking pan with heavy foil. Place a rack in the pan and coat with cooking spray; set pan aside. For rub, in a small bowl stir together ground coffee, brown sugar, garlic powder, paprika, salt, and pepper; set aside.
- Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers.
- Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135°F for medium rare. Remove from oven.
- Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145°F.) Cut meat into 1/2-inch-thick slices.
Nutrition Facts : Calories 233 kcal, Carbohydrate 2 g, Cholesterol 94 mg, Protein 32 g, SaturatedFat 4 g, Sodium 230 mg, Sugar 1 g, Fat 10 g, UnsaturatedFat 4 g
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 RUBBED RIB-EYE
Steps:
- Combine all spices in a bowl.
- Preheat oven to 425 degrees F.
- Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.
COFFEE-ROASTED FILLET OF BEEF
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.
Provided by Julie Powell
Categories dinner, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
- Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
- Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
- Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
- In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
- Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram
COCOA-CRUSTED BEEF TENDERLOIN
My family and I have cooking competitions with secret ingredients and a 30-minute time limit. This tenderloin recipe earned me a sweet victory. - Gina Myers, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler. Sprinkle steaks with salt and pepper. In a shallow bowl, mix cocoa and coffee. Dip steaks in cocoa mixture to coat all sides; shake off excess., Place steaks on a rack of a broiler pan. Broil 3-4 in. from heat 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 252 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 296mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
COFFEE - CRUSTED BEEF TENDERLOIN
I got this recipe from a BJ's magazine. I have used the recipe on a beef roast (just be sure to adjust your cooking time and temp to 350). It can be made using decaff coffee.
Provided by Luvs 2 Cook
Categories Roast Beef
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 581, Fat 37.9, SaturatedFat 15.8, Cholesterol 145.9, Sodium 738.6, Carbohydrate 18.3, Fiber 2.2, Sugar 10.7, Protein 41.3
COFFEE-CRUSTED BEEF TENDERLOIN WITH DIJON CREAM
Add robust flavor to beef tenderloin by sprinkling it with a coffee and ground black pepper rub. Thin slices of beef pair well with a creamy mustard sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 0 g, TransFat 0 g
Tips:
- Choose high-quality beef tenderloin steak: Look for steaks that are at least 1 inch thick and have good marbling.
- Use fresh coffee grounds: For the best flavor, use freshly ground coffee beans. You can use any type of coffee beans you like, but a dark roast will give you a more intense flavor.
- Don't overcook the steak: Beef tenderloin is a very tender cut of meat, so it's important not to overcook it. Cook the steak to an internal temperature of 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
- Let the steak rest before slicing: After cooking, let the steak rest for 5-10 minutes before slicing. This will help the juices redistribute throughout the steak, resulting in a more tender and flavorful steak.
- Serve with your favorite sides: Coffee-crusted beef tenderloin steak can be served with a variety of sides, such as mashed potatoes, asparagus, or grilled vegetables.
Conclusion:
Coffee-crusted beef tenderloin steak is a delicious and elegant dish that is perfect for a special occasion. The coffee rub gives the steak a unique and flavorful crust, while the inside remains tender and juicy. This dish is sure to impress your guests and leave them wanting more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love