Espresso Coriander Brown Sugar Beef Tenderloin Recipes

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 BEEF TENDERLOIN FILET WITH TAWNY PORT SAUCE

Steps:

• 1. To make the rub, mix all ingredients in a mixing bowl. Set aside. Preheat oven to 400. Coat each filet generously with the rub. Preheat an ovenproof saute pan over medium high heat. Add olive oil to pan. Put both filets in pan and sear on one side for about 4 minutes. Turn filets over and transfer pan to oven for about 6 to 8 minutes for medium rare. Add 1 1/2 minutes of cooking time for each degree of doneness. Remove filets from oven and put on plate. Let rest while making sauce. To make sauce, return pan to stovetop over medium high heat. Add port to pan and simmer for about 3 minutes or until reduced by half. Add thyme, garlic, stock, butter and salt and pepper to taste. Reduce heat to medium low so that the sauce simmers. Put cornstarch and water in a bowl. Stir to mix. If sauce is not as thick as you would like, add a teaspoon of the cornstarch mixture and stir for 10 seconds. Repeat until desired consistency is achieved. Slice filets across grain into three equal pieces. Overlap slices on each plate and top with sauce. Makes 2 servings. This dish goes well with a full bodied red wine. Cooking the Costco way