Espresso Blackened Beef Tenderloin Food

GRILLED BEEF TENDERLOIN WITH BLACK PEPPER RUB

Steps:

• With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Tie folded end with butcher's twine or heavy cotton string; continue to tie every 2 to 3 inches to hold shape. Pat beef dry with paper towels.
• Brush beef with oil; sprinkle with salt. Rub 1/4 cup pepper evenly over beef. Wrap beef with plastic wrap; let stand 30 minutes at room temperature.
• Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.
• Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.
• Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.
• Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.
• Meanwhile, in 12-inch heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots; sauté until soft, about 3 minutes. Stir in broth, thyme and 1/4 teaspoon pepper.
• In small bowl, mix brandy and cornstarch until smooth. Stir into shallot mixture. Increase heat to medium-high; heat to boiling, stirring constantly, about 1 minute. To serve, remove twine and cut beef into 1/2-inch slices. Serve with sauce.

COFFEE CRUSTED BEEF TENDERLOIN

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.

COFFEE-CRUSTED BEEF TENDERLOIN WITH DIJON CREAM

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.

COFFEE-CRUSTED BEEF TENDERLOIN STEAK

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.

COFFEE-ROASTED FILLET OF BEEF

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.

BEEF TENDERLOIN WITH CREAMY RISOTTO

Steps:

• Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
• Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
• Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
• Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.

BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN

Steps:

• Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
• Preheat oven to 350°F with rack in middle.
• Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
• Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
• Cut off string and slice beef. Serve warm or at room temperature.

ESPRESSO-GRILLED TENDERLOIN STEAKS

Steps:

• Coat pan with cooking spray. Combine espresso, brown sugar, and seasoning in a small bowl; rub mixture evenly over both sides of steaks.
• Heat a grill pan over medium-high heat.
• Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness ~ or ~ grill the steaks on the barbecue until done.

CAJUN BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef. Lightly oil the grill rack., Prepare grill for indirect heat. Grill beef, covered, over indirect medium heat for 50-60 minutes, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing., To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness.