This weekend was the Canadian Thanksgiving holiday. It was a great time. The weather was spectacular, the food was so tasty and spending time with family was wonderful. Since I have been doing the ‘holiday’ thing I have not had a chance to prepare a post but this was one I had done as a guest post on Eat Yourself Skinny. This is a dish I prepared for my anniversary dinner along with grilled vegetable stack and a goat cheese stuffing for the side.
This grilled beef tenderloin is packed with flavour due to the rub. I know that as people strive to have healthy eating habits, red meat is often cut from the diet. The nice thing about beef tenderloin is that it is an extremely lean and tender cut of beef. So when you get that craving for some red meat, this is probably one of the healthiest ways to prepare it.
The crust that is on the outside of the tenderloin has a mixture of flavours. You can clearly taste the cocoa, coffee, cinnamon and cayenne and the combination is awesome. The raspberry reduction sauce is both tart and sweet and goes so well with the beef.
I hope you enjoy it!
Trim the fat and silvery membrane from the tenderloin. Liberally coat the beef and rub it in good. After you have grilled the meat, let it rest for 5 minutes. This draws the juices back into the centre of the meat.
The finished product with the vegetable stack. A great two dishes!
Cocoa Coffee Crusted Beef Tenderloin with a Raspberry Reduction Sauce
- Beef Tenderloin 1.5 – 2 pounds
- 1/2 cup freshly ground coffee
- 1/3 cup cocoa powder
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp cayenne pepper
- ½ tsp salt
- 2 cups fresh or frozen raspberries
- 2 tbsp water
- ½ lemon , juiced
- Put the raspberries, water and lemon juice in a saucepan and bring to a boil, stirring often.
- Lower heat and let it continue a small rolling boil. The raspberries should break apart and create a lot of juice. As it boils it will begin to thicken. After around 10-15 minutes, remove from heat.
- Strain the sauce through a fine sieve.
- Discard the seeds and set aside the sauce.
- Make the rub by mixing the ground coffee, cocoa powder, sugar, sinnamon, cloves, cayenne pepper and salt together in a bowl.
- Rinse the beef tenderloin under cold water. Cut the ends to they are flat edges. Look on the meat and if there is any membrane, carefully remove it.
- Roll the meat in the rub mixture ensuring that there is a generous coating on all sides.
- Preheat the grill to high. Place the tenderloin on the grill. Rotate the meat a ¼ turn every 5 minutes or so. This should seal the meat and create a crust with the rub mixture.
- After the meat has cooked on all sides, lower the heat of the grill to medium/low (around 300F). Close the lid and leave it for about 7 minutes. This will cook the beef to medium rare. You can adjust the time for your meat preference.
- Remove from heat and let the meat rest for 5-10 minutes. This allows the juices to draw back into the meat.
- Thinly slice the beef and serve on a plate with a spoonful of the raspberry reduction sauce.