You can serve coffee and herb crusted beef tenderloin for any special occasion. We started doing this instead of the traditional Christmas ham and everyone loves it.
Aging the Beef Tenderloin
If you want to bring out the flavor of your beef tenderloin, place the unwrapped meat on a wire rack set over a rimmed baking sheet. Allow the beef to “age” in your refrigerator for 3 – 4 days. Aging will also produce a nice crust and pink interior when you cook the beef.
Herb and Coffee Crust Preparation
¼ cup chilli powder
¼ cup finely ground espresso coffee grinds
2 tablespoons Spanish or smoked paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 tablespoon coriander
1 tablespoon oregano
2 tablespoons fresh ground ginger
2 tablespoons panko bread crumbs
Salt and pepper
Combine all spices and bread crumbs (without the olive oil, salt and pepper) in a bowl and set aside.
Preparing the Beef Tenderloin
Remove the beef tenderloin from the refrigerator 2 – 3 hours before cooking to allow it to assume room temperature.
You can save money by purchasing a tenderloin that has not been trimmed and trimming the beef yourself. Put a chilled tenderloin on a cutting board and using a sharp boning knife, carefully remove the silver skin. Start opposite the tail and make shallow slices until the skin is removed. Once that is done, fold the tail underneath the tenderloin and tie with butcher twine. Do this to produce a tenderloin of roughly the same diameter tip to tip.
After trimming the meat place it on a piece of plastic wrap before applying the herb crusting. Rub the beef liberally with olive oil, salt and pepper. Then apply the coffee herb rub.
Fold the plastic wrap around the meat and allow it to rest 2 – 3 hours before cooking.
Cooking the Tenderloin
20 minutes before cooking, adjust your oven rack to the middle position and preheat to 300 degrees.
Remove the roast from the plastic wrap and place on a roasting pan or a wire rack over a rimmed baking sheet. Using a raised rack allows the beef to cook evenly all around.
Place the beef tenderloin on the middle rack in the heated oven and use the following cooking times.
Medium Rare – 125 degrees, 40 – 55 minutes
Medium – 135 degrees, 55 – 70 minutes
Use an instant read thermometer to gauge the temperature in the center of the roast. Rotate your beef 180 degrees about half way through the cooking cycle to assure even cooking.
Heat canola or peanut oil in a heavy skillet on the stove top.When the roast has assumed the proper temperature, remove from the oven and place in the heated skillet. Sear on all 4 sides, 1 – 2 minutes per side, to produce a nice crust.
Transfer to carving board and drizzle 2 tablespoons of melted butter evenly over the beef. Let it rest 15 minutes before carving.
Cut beef crosswise and serve immediately with bearnaise or horseradish* sauce.
I prefer to make my own horseradish sauce rather than using store bought. Prepare the sauce while your roast is cooking to allow the flavors to mingle.
¼ cup horseradish
1 ½ teaspoons mayonnaise
1 ½ teaspoons Dijon mustard