Espresso Coriander Brown Sugar Beef Tenderloin Food

ESPRESSO CORIANDER BROWN SUGAR BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• Trim any excess fat from the tenderloin.
• In a small bowl, combine espresso, brown sugar, and spices for the rub. Coat all sides of the tenderloin with the rub, creating a crust around the beef.
• Place a rack on top of the foil-lined sheet and brush lightly with olive oil. Set the beef on your prepared rack and insert an oven-safe meat thermometer into the center. Roast, uncovered, for 50-60 minutes, or until the thermometer reads 135 degrees (for medium rare).
• Remove from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the roast will increase to 145 degrees F while resting. Cut into 1/2-inch slices and serve.

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.

ESPRESSO CORIANDER BROWN SUGAR BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• Trim any excess fat from the tenderloin.
• In a small bowl, combine espresso, brown sugar, and spices for the rub. Coat all sides of the tenderloin with the rub, creating a crust around the beef.
• Place a rack on top of the foil-lined sheet and brush lightly with olive oil. Set the beef on your prepared rack and insert an oven-safe meat thermometer into the center. Roast, uncovered, for 50-60 minutes, or until the thermometer reads 135 degrees (for medium rare).
• Remove from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the roast will increase to 145 degrees F while resting. Cut into 1/2-inch slices and serve.