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Coffee Crusted Beef Tenderloin Recipe

Coffee Crusted Beef Tenderloin

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

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  • on May 16, 2011

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    I would have rated this recipe with more stars if possible! This rub has made me (infamous since it first aired and I started using it in all kinds of dishes. The coffee rub is excellent on tenderloin and as a "secret ingredient" in all kinds of meat dishes. I have made batches of just the rub to keep on hand and have given this rub to friends and family. Put some in spaghetti, gravy, taco sauce, chili, or as an add-in to bring a little mystery zip to savory vegetable dishes. Gee, Sandra could do a show on the rub by itself!! Thanks Sandra, keep up the good work!

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  • on September 11, 2010

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    We did this on the grill rather than baking it in the oven and it was incredible. Highly recommend the charcoal grill. Put it to the side and let it heat for about an hour.
    We are trying the baking tonight so we'll see but when done on the grill, this recipe is absolutely incredible!!!

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  • on September 05, 2010

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    I've seen the recipe done on TV and with the other reviews thought it would be wonderful-not the case. As others have said, very gritty and bitter. I rinsed the meat off and some of the coffee grounds had baked into the meat so we couldn't get rid of the taste. What a waste of a good piece of meat...

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  • on July 27, 2010

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    I could eat it but I surely didn't enjoy it and I surely wouldn't recommend it. Yuck, Sandra!

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  • on April 07, 2010

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    Why was I surpised that putting coffee grounds as a crust would be bitter and gritty. A rub, maybe, but even after rinsing the crust off, it wasn't a good flavor that was imparted to the beef.

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  • on December 22, 2009

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    I entertain very very frequently and am always looking for something with an unusual flare. I made this coffee crusted beef tenderloin for a formal dinner party of 30 people and it was the biggest hit I've ever had. Every single person loved it. I loved it - and I'm not a big beef lover. This is an elegant dish and so easy it's incredible. A big party hit. I absolutely love the simplicity of preparation and the way it turns out PERFECT. I'll be using this recipe for many more parties to come.

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  • on March 29, 2009

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    Recently I had a coffee crusted dry aged NY strip at a very expensive steak house and it was "to die for!" I have been searching for a similar recipe since and found this one. I followed the directions to a "T" and it came out perfectly! It was so good! I made a red wine peppercorn reduction to go with it and they went together so perfectly! I also served with it Sandra's fried corn. The sweet corn and the spicey meat went together so well!

    I will definitely be making this for a special dinner date very soon!

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  • on March 02, 2008

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    I have made this recipe 3-4 times and everytime I make it people rave about it. Definitely a crowd pleaser and SO EASY!!!

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  • on December 22, 2007

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    I didn't know how I was going to cook the beef tenderloin I had taken out of the freezer one day. I found this recipe and deciced to give it a try. I'm so glad I did. it is a wonderful dish. I follow the directions and it came out perfect. Our tenderloin was medium rare, just the way we like it. I couldn't have asked for anything better. I surprised my husband with this new recipe and it is a "keeper".

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  • on December 07, 2007

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    I have used this coffee crust many times on leg of lamb this was the first time on beef tenderloin it was wonderful.

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