Best Coffee Chili Rubbed Tenderloin Recipes

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

Steps:

• Preheat oven to 425°F. Line a 15x10x1-inch baking pan with heavy foil. Place a rack in the pan and coat with cooking spray; set pan aside. For rub, in a small bowl stir together ground coffee, brown sugar, garlic powder, paprika, salt, and pepper; set aside.
• Trim fat from meat. Place meat on the rack in the prepared baking pan. Sprinkle coffee mixture evenly over top and sides of meat; rub in and press lightly with your fingers.
• Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135°F for medium rare. Remove from oven.
• Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145°F.) Cut meat into 1/2-inch-thick slices.

COFFEE-CHILE DRY RUB

Steps:

• In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
• Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.

COWBOY STEAK WITH COFFEE AND CHILI RUB

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

COFFEE CHILI RUBBED TENDERLOIN

Steps:

• In a small bowl, combine oil, garlic, salt & RawSpiceBar's Dark Coffee & Chiles. Rub pork tenderloin with mixture, rolling the tenderloin until all of it is covered in the spices. Refrigerate and allow to marinate, at least 2-3 hours.
• When ready to cook, preheat oven to 375 degrees.
• Coat a cast iron skillet with the canola oil, and bring to medium-high heat.
• Place tenderloin on pan. Sear for about 3-4 minutes, and turn over. Sear again for 3-4 minutes. Continue to sear all over, and once you have made your final "flip" of the tenderloin, place skillet in oven on middle rack. Bake for 25-30 minutes, or until a thermometer inserted into the center reads 150 degrees. Tent with foil and allow to rest for 8-10 minutes, slice and serve. Enjoy!

COFFEE RUBBED RIB-EYE

Steps:

• Combine all spices in a bowl.
• Preheat oven to 425 degrees F.
• Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

COFFEE-RUBBED PORK TENDERLOIN WITH GREEN BEANS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes.
• Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated.
• Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred.
• Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans.

CHILI AND COFFEE-RUBBED STEAKS

Steps:

• Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
• Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
• Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.