Spicy Coffee Rubbed Beef Tenderloin
Serves 8 to 10
Coffee rub
2 tablespoons sea salt
2 tablespoons packed dark brown sugar
2 tablespoons freshly ground black pepper
1 teaspoon red pepper flakes
3 tablespoons finely-ground dark roast coffee or espresso
2 tablespoons garlic powder
2 tablespoons onion powder
Tenderloin
1 (4 to 5 pound) beef tenderloin
1/4 cup extra virgin olive oil
Nonstick cooking spray for high temperatures, if grilling, or additional 2 tablespoons extra virgin olive oil if roasting
To make the rub:
In a small bowl, combine all the coffee rub ingredients and mix well.
To make the tenderloin:
In a baking pan, rub the tenderloin with the olive oil. Pour the coffee rub into the baking pan and roll the tenderloin through the coffee rub to coat it on all sides. Use your hands to rub the coffee rub into the tenderloin so it is fully coated on all sides, both ends, and in all crevices.
Cover or wrap the tenderloin in plastic and let it come to room temperature, 30 minutes to 1 hour.
To grill:
Heat a clean grill to medium-high. Coat the grates with cooking spray. (When spraying an especially hot grill, be careful of flame flare-up.) Place the tenderloin, on the grill over direct heat to sear and caramelize the outside of the tenderloin, 4 to 5 minutes per side. Move the tenderloin to indirect heat and cover with aluminum foil or close the lid of the grill. Grill until the internal temperature of the tenderloin reaches 125 to 130°F, 20 to 30 minutes, turning a couple of times. Use a meat thermometer for accuracy. The center will be medium-rare, and the ends will be medium. For a medium middle, cook to an internal temperature of 130 to 140°F, but be sure not to overcook this precious piece of meat! Remove the tenderloin from the grill and let it rest for 10 to 15 minutes before slicing.
To oven roast:
Preheat the oven to 500°F. In a large heavy skillet (10 to 12 inches), heat 2 tablespoons olive oil over medium-high heat. Once the oil is hot, place the tenderloin in the skillet to it, 1½ to 2 minutes per side, to seal in the juices and give the meat a nice caramelized coating. Transfer the tenderloin to a roasting pan or baking dish (or you can keep it in the skillet if the skillet is ovenproof). Roast for 10 minutes, then reduce the oven temperature to 375°F and cook for 20 minutes more, or until the internal temperature of the tenderloin reaches25 to 130°F. Use a meat thermometer for accuracy. The center will be medium rare, and the ends will be medium. For a medium middle, cooked to an internal temperature of 130 to 140°F, but be sure not to overcook this precious piece of meat! Remove the tenderloin from the oven and let it rest for 10 to 15 minutes before slicing.
Slice the grilled or roasted meat into 1 inch pieces and arrange on a serving platter or cutting board.
