Description
A festive and tender Espresso Crusted Beef Tenderloin with a savory coffee-brown sugar rub. Served with creamy truffle sage risotto for the ultimate holiday meal.
Ingredients
- 2 teaspoons kosher salt
- 1/4 cup brown sugar
- 1 red onion, chopped
- 2 teaspoons freshly cracked black pepper
- 6 tablespoons unsalted butter for melting
- 1 (3 pound) trimmed beef tenderloin
- 1 1/2 teaspoons instant espresso powder
- 1 teaspoon garlic powder
- 4 tablespoons unsalted butter (for risotto)
- 2 cups arborio rice
- 1 handful fresh sage (12–15 leaves)
- 6 to 8 cups chicken stock
- 2 garlic cloves, minced
- 1 1/2 cups extra chicken stock or white grape juice (substitute for Chardonnay)
- 2 tablespoons truffle oil
- 1/2 teaspoon truffle salt
- 1 cup freshly grated parmesan cheese
Instructions
- Begin the day before cooking by placing the trimmed beef tenderloin on a wire rack set inside a baking sheet. Season the meat generously with the kosher salt and cracked black pepper, then refrigerate uncovered overnight to dry out the surface.
- Remove the beef from the refrigerator at least one hour before roasting to let it come to room temperature. Preheat your oven to 225 degrees F.
- Place the tenderloin into a roasting pan and scatter the chopped red onion around it. In a small bowl, mix together the brown sugar, instant espresso powder, and garlic powder, then rub this mixture thoroughly over the entire surface of the beef.
- Roast the beef on the center oven rack for 2.5 to 3 hours, or until a meat thermometer inserted into the thickest part reads 120-125 degrees F. Remove the pan from the oven and let the beef rest for 10 minutes.
- While the beef rests, melt 6 tablespoons of butter in a saucepan. Allow it to brown very slightly for depth of flavor, then remove from heat.
- Turn the oven broiler to high and position the rack 6 inches from the heat source. Baste the roast with the melted butter and broil for 2 to 3 minutes total, turning and basting every 30 seconds until a golden crust forms. Watch closely to prevent burning.
- Transfer the beef to a cutting board to rest. Place the roasting pan on the stovetop over medium-low heat, stirring the drippings and simmering for a minute to thicken into a sauce.
- To make the risotto: Heat chicken stock in a pot until simmering. In a separate saucepan, melt 1 tablespoon butter and fry the sage leaves until crisp, then remove them. Add remaining butter to the pan, sauté minced garlic and arborio rice until translucent.
- Stir in the extra chicken stock (or white grape juice) in place of wine, stirring until absorbed. Gradually ladle in the warm chicken stock one cup at a time, stirring constantly until the rice is tender and creamy (about 20-25 minutes). Finish by stirring in parmesan, truffle oil, and truffle salt. Top with crispy sage and serve with the sliced beef.
Notes
Traditionally this risotto uses Chardonnay, but I have substituted extra chicken stock for an equally rich, alcohol-free version. Ensure your espresso powder is ‘instant’ and not ground coffee beans.
- Prep Time: 55 min
- Resting Time: 10 min
- Cook Time: 3 hr 5 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 850
- Sugar: 8g
- Sodium: 1100mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 145mg
Keywords: espresso crusted beef tenderloin, beef tenderloin recipe, holiday roast beef, truffle risotto, christmas dinner