Subj : BH&G 3384
To   : All
From : Dave Drum
Date : Wed Jul 21 2021 11:02:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coffee-Crusted Beef Tenderloin
 Categories: Beef, Herbs
      Yield: 10 Servings
 
           Nonstick spray
      2 tb Fine ground coffee beans
      1 tb Packed brown sugar
  1 1/2 ts Garlic powder
  1 1/2 ts Paprika
    3/4 ts (ea) kosher salt & ground
           - black pepper
      4 lb Center-cut beef tenderloin
           - roast
 
  Set oven @ 425ºF/218ºC.
  
  Line a 15" x 10" x 1" baking pan with heavy foil. Place a
  rack in the pan and coat with cooking spray; set pan
  aside. For rub, in a small bowl stir together ground
  coffee, brown sugar, garlic powder, paprika, salt, and
  pepper; set aside.
  
  Trim fat from meat. Place meat on the rack in the
  prepared baking pan. Sprinkle coffee mixture evenly over
  top and sides of meat; rub in and press lightly with your
  fingers.
  
  Roast, uncovered, for 50 to 60 minutes. Remove from oven.
  
  Cover meat with foil; let stand for 15 minutes before
  slicing. Cut meat into 1/2" thick slices.
  
  FROM THE TEST KITCHEN: Like smoke flavor? Substitute
  smoked paprika for the regular paprika. Out of garlic
  powder? Use an equal amount of onion powder. Prefer an
  option to tenderloin? Try a 4-pound beef top round roast.
  Roast at 350ºF/175ºC for 1-1/2 to 2 hours for medium
  rare.
  
  Prepare as directed through Step 2. Cover and chill for
  up to 24 hours. Continue as directed in Step 3.
  
  Makes: 10 servings
  
  Better Homes & Gardens | December 2016
  
  MM Format by Dave Drum - 28 December 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A loafer always has the correct time." -- Kin Hubbard
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