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Coffee-Crusted Beef Tenderloin with Dijon Cream
Coffee-Crusted Beef Tenderloin with Dijon Cream
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Prep Time:
30 minutes
Total Time:
5 hours
Elevate beef tenderloin with coffee and black pepper rub, served with creamy mustard sauce for a perfect pairing.
Ingredients:
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 1 lb beef tenderloin (center cut)
  • 1 tablespoon vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 teaspoon salt
  • 4 large leaf lettuce leaves, torn into 24 small pieces
  • 2 whole-grain French dinner rolls, cut into 24 (1/4-inch) slices
  • 24 small thyme sprigs
Instructions:
  • Preheat the oven to 450°F. Combine coffee granules, pepper, and 1/4 teaspoon of salt in a small bowl, then evenly sprinkle the mixture over all sides of the beef.
  • Heat oil in a nonstick skillet over medium-high heat. Cook beef for 3 minutes, then flip and cook for 2 to 3 more minutes until very dark brown. Transfer beef to a 9-inch square pan or deep-dish pie pan and insert an ovenproof meat thermometer in the center of the beef.
  • Bake for 25 to 30 minutes or until the thermometer reads 140°F. Remove from the oven and let it stand for 5 minutes before wrapping it in foil. Refrigerate until cold, for at least 4 hours or overnight.
  • In a small bowl, combine mustard, mayonnaise, and 1/2 teaspoon of salt. Refrigerate the Dijon cream until ready to serve.
  • To present, slice the beef into 12 thin pieces and cut each one in half. Place a lettuce piece on each slice of bread, then add a slice of beef and a generous spoonful of Dijon cream on top. Finish by decorating with parsley sprigs.

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