Coffee-Crusted Beef Tenderloin
Prep time
Cook time
Total time
Flavorful, perfectly cooked beef tenderloin, cooked to exactly medium rare, with a simple red wine jus.
Serves: 8 servings
For the Beef Tenderloin:
  • 1 3-lb beef tenderloin, tie knots at 1-inch intervals with twine
  • 3 tablespoons finely ground coffee
  • 3 tablespoons brown sugar
  • 2 teaspoons kosher salt + 1 teaspoon for the vegetables
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • 5 carrots, sliced lengthwise (peeled or not - that's up to you
  • 1½ pounds small potatoes, cleaned and halved
  • 2 small white onions, peeled and cut into wedges
  • 4 sprigs of fresh rosemary
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
For the Red Wine Jus:
  • 1 cup red wine
  • 2 cups beef stock
  • salt and pepper, to taste
  1. Tie your roast, if your butcher hasn't done it already, with twine at 1-inch intervals with knots, cutting off any excess twine. Combine your coffee, brown sugar, salt, cumin and cayenne pepper, and rub it all over your tenderloin. Allow the beef to sit out at room temperature for an hour or so, until it comes to room temperature.
  2. Preheat your oven to 225 degrees F. Place your prepared vegetables in the bottom of the pan, then toss them with your olive oil, salt, and rosemary. Place your tenderloin on your roasting rack in your stainless steel roaster, then roast for 2½ - 3 hours, until the tenderloin reaches an internal temperature of 125 degrees F.
  3. When it's ready, place your tenderloin on a cutting board, remove the roasting rack, and remove the vegetables and place them in a medium-sized bowl, covered. Place the roaster on two burners over medium-high heat. Add 2 tablespoons of butter to the pan, allow it to melt, then place the tenderloin back in the pan and brown for 1 minute on one side. Add in the other 2 tablespoons of butter and finish browning on all sides. Place the tenderloin back on your cutting board and allow it to rest (you can cover it, if you like) while you make your jus (don't worry about letting it rest too long - the jus will only take about 10 minutes, which is the perfect amount of time). Remove the twine, slice into 1-inch pieces, and serve with the jus (instructions follow).
  4. While the beef rests, make your jus. Pour 1 cup of red wine into your roaster and place it over two burners on medium heat. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, and allow the wine to cook until reduced by about half, about 5 minutes. Add in your beef stock, stir to combine, and cook again, until reduced by about half, about 8 minutes or so, stirring often. Taste and add any salt or pepper if you find it to be necessary.
Adapted From
Recipe by The Crepes of Wrath at