Coffee-Crusted Beef Tenderloin

Main Courses | Recipe Serves: 8


For the Tenderloin

If your butcher hasn't done so already, tie your roast with twine at 1-inch intervals with knots, cutting off any excess twine. Combine coffee, salt and cumin and rub it all over your tenderloin. Allow the beef to sit out until it comes to room temperature, approximately one hour.

Preheat oven to 225 degrees F.

Chop the potatoes into cubes and place them in a cast iron pan with the carrots, kale and mushrooms; toss with olive oil, salt, and rosemary. Place the tenderloin on a roasting rack in a stainless steel roaster, then roast for 2 hours, until the tenderloin reaches an internal temperature of 125 degrees F. Remove the roasting rack and place your tenderloin on a cutting board. Remove the vegetables and place them in a medium-sized bowl, covered.

Place the roaster on two burners over medium-high heat. Add 2 tablespoons of butter to the pan and allow to melt, then place the tenderloin back in the pan and brown for 1 minute on one side. Add in the other 2 tablespoons of butter and finish browning on all sides. Place the tenderloin back on your cutting board and allow it to rest for about 10 minutes. 

For the Sauce

Combine the turnips, milk, thyme and garlic in a medium saucepan over medium heat. Partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender. The tip of a paring knife should go through without resistance.

Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add 1 cup of the reserved cooking liquid, butter and season with salt and pepper. Puree until smooth. Add more of the liquid if necessary. Serve hot.


For the Tenderloin

  • 3-lb beef tenderloin, tie knots at 1-inch intervals with twine
  • 3 tbsp finely ground coffee
  • 2 tsp kosher salt + 1 teaspoon for the vegetables
  • 1 tsp ground cumin
  • 1 lb baby purple potatoes
  • 8 baby carrots
  • 4 sprigs of fresh rosemary
  • 2 tbsp olive oil
  • 1 lb kale
  • ½ lb of your favorite mushroom (oyster mushroom)
  • 1 small onion, about 6oz

For the Sauce

  • 3 large turnips, peeled and cut into uniform chunks
  • 1 quart whole milk
  • 3 fresh thyme sprigs
  • 1 clove garlic, peeled and gently smashed with the side of a knife
  • 1/2 cup (1 stick) unsalted butter, cut into small cubes
  • Kosher salt and freshly ground black pepper



Sara's Pairing Suggestion

2013 Syrah