Coffee Rubbed Tenderloin Roast

Coffee Rubbed Tenderloin Roast

Prepare to be captivated by the tantalizing flavors of the Coffee Rubbed Tenderloin Roast, a culinary masterpiece that is sure to delight your taste buds.

For the adventurous food enthusiasts, the Reverse Sear Method offers a remarkable experience. Alternatively, the Sous Vide Method presents a precise and foolproof technique that ensures tender perfection. This sumptuous cut of meat is elevated with a rich coffee rub, infusing it with deep flavors, complemented by a red wine reduction sauce.

Whether you choose the Reverse Sear Method with its robust flavors or the Sous Vide Method with its tender texture, the Coffee Rubbed Tenderloin Roast promises an unforgettable dining experience. Indulge in the harmonious marriage of coffee, red wine, and perfectly cooked beef, and allow your palate to be transported to new realms of happiness.


Ground coffee
2 Tbsp
2 Tbsp
Kosher salt
2 Tbsp
Freshly ground black pepper
1 1/2 Tbsp
Granulated garlic
1 1/2 tsp
- For the red wine reduction you’ll need -
Olive oil
1 Tbsp
Shallot, halved
2 cloves
2 sprigs
1 sprigs
Red wine
1 1/2 cups
Beef stock
1 1/2 cups
Cold butter
2 Tbsp


  • Small mixing bowl
  • Roasting pan or on a sheet pan (Reverse sear method)
  • Vacuum seal bag (Sous vide method)
  • Immersion circulator (Sous vide method)
  • Medium saucepan
  • Fine mesh strainer


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 two 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.

Serve with red wine reduction sauce (see below for the sauce).

For the red wine reduction:

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 two-thirds reduce it.

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, add the cold butter a little at a time, stirring constantly to emulsify. (The butter helps thicken the red wine reduction to the desired consistency.)


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