Description
Savor the rich flavors of this coffee-rubbed beef tenderloin paired with bright, herbaceous chimichurri sauce. Perfect for special occasions or weekend grilling.
Ingredients
Scale
- 1 (2-pound) beef tenderloin
- 2 tablespoons ground coffee
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Mix the ground coffee, brown sugar, salt, pepper, and garlic powder in a small bowl to create the rub.
- Pat the beef tenderloin dry, then coat evenly with the coffee rub.
- Let the rubbed tenderloin rest at room temperature for 30 minutes.
- Preheat your grill to high heat (or prepare a cast-iron skillet if cooking indoors).
- Grill the tenderloin for about 5-6 minutes per side for medium-rare, or until internal temperature reaches 125°F (it will rise to 130°F while resting).
- While the beef cooks, prepare the chimichurri by combining parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes. Season with salt and pepper to taste.
- Let the tenderloin rest for 10 minutes before slicing.
- Serve sliced tenderloin with chimichurri sauce drizzled over the top.
Notes
- For best results, let the beef come to room temperature before cooking.
- The coffee rub can be made up to a week in advance and stored in an airtight container.
- Chimichurri sauce tastes even better when made a few hours ahead to allow flavors to meld.
- For a stronger coffee flavor, use dark roast coffee in the rub.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-inspired
Nutrition
- Calories: 320
Keywords: beef tenderloin, coffee rub, chimichurri, grilled beef, cast-iron cooking
