Coffee Rubbed Tenderloin Roast

Coffee Rubbed Tenderloin Roast

Served with Red Wine Reduction Sauce:

Along with a 4-6 lb. tenderloin roast, you’ll need:
  • 2 tbsp ground coffee
  • 2 tbsp paprika
  • 2 tbsp kosher salt
  • 1 ½ tbsp freshly ground black pepper
  • 1 ½ tsp granulated garlic

Combine the coffee, paprika, salt, pepper, and garlic in a small mixing bowl. Rub it evenly into the roast. Cover and refrigerate four hours or overnight.

Remove the tenderloin from the refrigerator and let it come to room temperature. Proceed with one of the cooking methods below.

Reverse sear method:

Preheat the oven to 250°F. Place the roast on a roasting rack set in a roasting pan or on a sheet pan. Cook until an instant read thermometer reads 125°F in the center of the meat. Remove from the oven and let it rest for at least 20 minutes before finishing it at high heat (see Finishing below).

Sous vide method:

Place the roast and 2 tbsp cold butter in a vacuum seal bag and seal it at full vacuum. Using an immersion circulator, set the temperature of the water bath to 130°F. Place the sealed roast in the water bath and cook for about six hours—this will ensure a tender, moist roast. Let the roast rest in the bag for about 30 minutes before finishing in the high heat oven (see Finishing below).


Preheat the oven to 450°F. Place the roast in the oven and cook for about 15 minutes—look for a deep brown color. Remove from oven and let the tenderloin rest one final time for about 15 minutes before enjoying.

For the red wine reduction you’ll need:

  • 1 tbsp olive oil
  • 1 shallot, halved
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 ½ cups red wine
  • 1 ½ cups beef stock
  • 2 tbsp cold butter

Warm the olive oil in a medium saucepan, then add the shallot and garlic and cook just until they start to release their fragrance. Add the herbs, wine, and stock, and let it simmer until it’s reduced by two thirds. Use a fine mesh strainer to separate the herbs, garlic, and shallot, from the liquid; return the liquid to the saucepan, and bring it back to a simmer. Finally, start adding the cold butter a little at a time, stirring constantly to emulsify. (The butter helps thicken the red wine reduction to the desired consistency.)