Coffee Seared Beef Tenderloin with Red Wine Butter Sauce
We had the privilege to cook with Executive Chef Jason Evans and WOW! what incredible food. Coffee Seared Beef Tenderloin, Red Wine Butter Sauce and his “life changing” Roasted Garlic Au’Gratin Potatoes.
This recipe has quickly moved into my Top 10 all time favorites. Made it a second time and I had to move it up into the top 5. Now I am debating if I should move it up to the top 3. Really its THAT good!
Jason cooks for Evins Mill in Smithville TN. A great little Bed and Breakfast/corporate retreat nestled back in the hills of Tennessee. Evins Mill is a great place to get away for the weekend, have a wedding, or corporate event. The staff is excellent with fantastic service that isn’t intrusive. A very laid back experience in a wonderful historic place.
Yes I am gushing which I’m not prone to do, but they really are That Good!
On to the food.
Coffee Seared Beef Tenderloin
The Rub
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar (packed)
3 T Coffee Turkish Grind (very fine)
2 T ground Paprika
2 T granulated Garlic
1 T ground Cumin
1 T ground Cinnamon
1 tsp ground Cloves
1 tsp ground Ginger
1 tsp ground Mace
1 tsp ground Corriander
1/2 tsp fresh ground Black Pepper
1/2 tsp crushed Red Pepper flakes
1/2 tsp Cayenne Pepper
Whisk together to mix thoroughly and store in airtight container.
Clean the beef tenderloin to remove excess fat or silverskin. Rub generously with mixture coating on all sides. Lightly spray with cooking spray.
Sear beef in HOT cast Iron Skillet 3-4 minutes per side until a nice brown crust is made
Transfer beef to roasting pan with roasting rack. Place in 375′ oven for 15-20 minutes checking for desired doneness. Allow to rest for 10 minutes before carving.
This rub is also killer when done the same way with thick Rib Eye steaks!
Red Wine Butter Sauce
Add 1/2 to 2/3 bottle of red wine to a sauce pan and heat to simmer on Medium heat. Wisk wine occasionally checking consistancy for about 10-20 minutes until wine is reduced by 80%. You need to watch it, burnt wine is IMPOSSIBLE to get out of your pan!
Once the wine is reduced remove from heat (electric stove) or turn down to lowest possible setting.
Start adding 1 +1/2 stick of cold butter one cube (Tablespoon) at a time whisking continuously. Do NOT allow the butter to get too hot or it will separate. As soon as the first cube is almost completely melted, add another cube. Continue this process until all the butter is incorporated. Add a pinch or two of Kosher salt to taste.
Ladle about 1 oz of the Red Wine sauce onto the plate and place the sliced Beef Tenderloin on top. Serve immediately.
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