1 trimmed beef tenderloin (about 4 lbs), tied
1 TBSP vegetable oil
3 TBSP ground coffee
1 tsp cayenne pepper
2 tsp smoked paprika
2 tsp garlic powder
Kosher salt and pepper
- Place tenderloin on very large sheet of plastic wrap and brush with EVOO. In medium bowl, combine coffee, cayenne, paprika, garlic powder, 2 tsp salt and 1 tsp pepper; rub mixture all over beef, patting to help it adhere. Wrap beef tightly in plastic and refrigerate at least 1 hour and up to 4 hours.
- Heat over to 450˚ remove beef from plastic and place on rack set in roasting pan. Pour 4 cups water into bottom of pan. Roast to desired doneness, 45 to 55 minutes for medium-rare (135˚F). transfer to cutting board and let rest at least 10 minutes before slicing.