Recipes and Cooking Coffee-Crusted Beef Tenderloin 3.3 (84) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 5, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Roast Time: 50 mins Stand Time: 15 mins Total Time: 1 hrs 20 mins Servings: 10 Jump to Nutrition Facts Ingredients Nonstick cooking spray 2 tablespoon finely ground coffee beans 1 tablespoon packed brown sugar 1 ½ teaspoon garlic powder 1 ½ teaspoon paprika ¾ teaspoon kosher salt ¾ teaspoon ground black pepper 1 4 pound center-cut beef tenderloin roast Directions 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. Tips 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. Tips Prepare as directed through Step 2. Cover and chill for up to 24 hours. Continue as directed in Step 3. Rate it Print Nutrition Facts (per serving) 233 Calories 10g Fat 2g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 233 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 94mg 31% Sodium 230mg 10% Total Carbohydrate 2g 1% Total Sugars 1g Protein 32g Calcium 40.4mg 3% Iron 2.5mg 14% Potassium 558mg 12% Folate, total 20.2mcg Vitamin B-12 1.6mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.