Rating: 3.5 stars
84 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 21
  • 2 star values: 13
  • 1 star values: 11
  • 84 Ratings

When it's time to pull out all the stops, you can always count on beef tenderloin to impress. Better yet, to bring the classic up to date, try a coffee-crusted beef tenderloin.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

15 mins
50 mins
15 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10x1-inch 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.

  • Insert an oven-going meat thermometer into center of meat. Roast, uncovered, for 50 to 60 minutes or until the meat thermometer registers 135°F for medium rare. Remove from oven.

  • Cover meat with foil; let stand for 15 minutes before slicing. (Temperature of the meat after standing should be 145°F.) Cut meat into 1/2-inch-thick slices.


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 350°F for 1-1/2 to 2 hours or until meat thermometer registers 135°F for medium rare.


Prepare as directed through Step 2. Cover and chill for up to 24 hours. Continue as directed in Step 3.

Nutrition Facts

233 calories; fat 10g; cholesterol 94mg; saturated fat 4g; carbohydrates 2g; mono fat 4g; sugars 1g; protein 32g; vitamin a 145.8IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 10.3mg; vitamin b6 0.9mg; folate 20.2mcg; vitamin b12 1.6mcg; sodium 230mg; potassium 558mg; calcium 40.4mg; iron 2.5mg.