Coffee-Rubbed Beef Tenderloin Roast with Red Wine Jus

How to Make Coffee-Rubbed Beef Tenderloin Roast with Red Wine Jus

1. 1

   Step 1: Make the coffee rub

   In a small bowl combine the finely ground coffee, dark brown sugar, smoked paprika and the kosher salt/black pepper mix. Stir until homogenous and set aside; this concentrated rub will form a flavorful crust when seared.

   For this step

   • 1/4 cupFinely ground dark-roast coffee (espresso grind)
   • 2 tbspDark brown sugar (packed)
   • 1 tbspSmoked paprika
   • 1 1/2 tspKosher salt and freshly ground black pepper (combined)
   
2. 2

   Step 2: Season and sear the tenderloin

   Pat the beef tenderloin dry and rub the coffee-spice mixture all over, pressing to adhere. Heat the oil in a large ovenproof skillet over medium-high heat until shimmering, then sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side.

   For this step

   • 2 1/2 lbBeef tenderloin, trimmed
   • 2 tbspOlive oil (or neutral oil) for searing
   
3. 3

   Step 3: Roast to desired doneness

   Transfer the skillet to a preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 18–25 minutes for a 2.5-lb tenderloin. Remove from the oven and tent loosely with foil to rest while you make the jus; carryover will raise the temperature a few degrees.
   
4. 4

   Step 4: Make the red wine jus

   Return the skillet to the stovetop over medium heat (use two pans if needed) and add the chopped shallot to the pan drippings, sautéing until softened, about 2 minutes. Deglaze with the red wine, scraping up browned bits, reduce by about half, then add the beef stock and simmer until slightly thickened; swirl in the cold butter a few pieces at a time to finish and season to taste.

   For this step

   • 1 smallSmall shallot, finely chopped
   • 1 cupDry red wine
   • 1 cupLow-sodium beef stock
   • 2 tbspUnsalted butter, chilled and cubed
   
5. 5

   Step 5: Slice, dress and serve

   Slice the rested tenderloin into 1-inch slices and arrange on a warm platter. Spoon the red wine jus over the slices and serve immediately with your choice of sides.
   

1. In a small bowl combine the finely ground coffee, dark brown sugar, smoked paprika and the kosher salt/black pepper mix. Stir until homogenous and set aside; this concentrated rub will form a flavorful crust when seared.
2. Pat the beef tenderloin dry and rub the coffee-spice mixture all over, pressing to adhere. Heat the oil in a large ovenproof skillet over medium-high heat until shimmering, then sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side.
3. Transfer the skillet to a preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare, about 18–25 minutes for a 2.5-lb tenderloin. Remove from the oven and tent loosely with foil to rest while you make the jus; carryover will raise the temperature a few degrees.
4. Return the skillet to the stovetop over medium heat (use two pans if needed) and add the chopped shallot to the pan drippings, sautéing until softened, about 2 minutes. Deglaze with the red wine, scraping up browned bits, reduce by about half, then add the beef stock and simmer until slightly thickened; swirl in the cold butter a few pieces at a time to finish and season to taste.
5. Slice the rested tenderloin into 1-inch slices and arrange on a warm platter. Spoon the red wine jus over the slices and serve immediately with your choice of sides.