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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

 

  1. 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.
  2. 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.

 

Serves 12

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