Cocoa Coffee Crusted Beef Tenderloin with a Raspberry Reduction Sauce
Prep Time: 15minutes
Cook Time: 40minutes
Total Time: 55minutes
Beef Tenderloin 1.5 – 2 pounds
1/2cupfreshly ground coffee
2cupsfresh or frozen raspberries
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.