Coffee Crusted Beef Tenderloin Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

Steps:

• Liberally pepper the beef tenderloin on all sides.
• Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
• In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
• Spread a thin layer of the salt on your baking sheet.
• Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
• Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
• Remove and let it rest in the salt crust for 15 minutes.
• Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
• Slice and serve with roasted vegetables.
• Enjoy!

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.

Steps:

• Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
• Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

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.

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.

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.

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°).

Steps:

• Mix sage and parsley in small bowl. In a separate medium bowl, mix flour, Diamond Crystal® Kosher Salt, pepper and 2 tablespoons of the sage and parsley mixture. Cover and refrigerate remaining sage and parsley.
• Whisk egg whites and water in separate bowl until well blended; stir into flour mixture (sprinkle with additional water if dough is too stiff to knead). Knead on lightly floured surface for 2 to 3 minutes. Place in bowl or plastic food storage bag; cover and let stand at room temperature for 4 (or up to 24) hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat nonstick griddle or large skillet over high heat; brush beef with olive oil. Place beef on griddle and brown evenly on all sides. Remove from heat and let stand 10 minutes.
• Meanwhile, roll dough out to 1/4-inch thick rectangle (at least 2 inches longer than beef tenderloin) on parchment paper or plastic wrap**. Cover loosely and set aside.
• Sprinkle remaining herbs over tenderloin, pressing lightly. Place beef in center of dough. Bring sides of dough together to encase beef; crimp to seal. Fold and crimp ends to enclose beef. Carefully place on large baking sheet. Roast about 25 to 35 minutes or until internal temperature of beef reaches 135 to 145 degrees F, depending on desired doneness (temperature will rise as roast stands). Remove from oven and let stand 10 to 15 minutes.
• Cut and remove the salt crust; discard crust. Slice beef and serve immediately.

Steps:

• In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.