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Espresso Cream Tenderloin Roast

Espresso Cream Tenderloin Roast

Grass-fed tenderloin, sous vide, and grilled to a super seductive medium rare! Finished off with a spooning of an espresso cream sauce. Coffee and steak work!

    INGREDIENTS

    • 1 Certified Piedmontese Tenderloin Roast
    • Espresso cream (Prepared while the roast is resting)
    • 2 tbs butter
    • 1 tsp of smoked paprika
    • 1 tsp of garlic powder
    • 2 shots espresso or coffee
    • 1/2c heavy whipping cream or half and half
    • 1 tsp of kosher salt
    • 1/2 tsp of cracked pepper

    DIRECTIONS

    Tenderloin Roast

    1) Rub the roast in charcoal and chili steak rub (these are a recommendation, feel free to use your favorite beef seasoning or rub)

    2) Repackaged and sous vide at 115°F for about 2 hours and 30 minutes. (If you do not have a sous vide, smoke or bake your tenderloin roast at 225°F for 45 minutes or until you hit an internal of 115°F.)

    3) Then grill at high heat till 120°F. Rest for 15 minutes to allow some carry-over cooking to hit 130°F for a final internal temp.

    4) Sliced and served with an espresso cream sauce.

    Espresso Cream (Prepared while the roast is resting)

    1) Heat butter in a sauté pan on medium till it starts to foam/bubble.

    2) Add in all your dry ingredients, stir and toast the seasonings in the butter until fragrant (about 1 minute).

    3) Stir in your espresso, and, stirring, bring to a simmer. Add in your cream, constantly stir and bring to a simmer.

    4) Reduce heat to low and keep warm, occasionally stirring until thickened.

    5) Keep warm until service.

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