Coffee Encrusted Tenderloin of Beef with Burgundy Wine Jelly
I used Burgundy wine jelly to serve alongside this very upscale entrée. Burgundy Wine Jelly is sold in fine gourmet shops and tastes exquisite alongside the coffee and meat. This recipe is perfect for a large family gathering as you can slice it thin and pair it with the jelly or condiments of your choice or slice thick and have a wonderful filet for all the holidays from Thanksgiving to Valentines Day. Grape seed oil is used to sear it because it is has a high smoke content and can go to higher temperatures than regular cooking oil.
1 10lb whole beef tenderloin, trimmed of all sinew, fat and silver skin, cut in half
High-quality ground coffee
Grapeseed Oil for searing
Salt and Pepper to taste
2 jars of good quality Burgandy wine jelly
Preheat oven to 450 F.
Rub the trimmed tenderloin all over with the salt and pepper and coffee. Leave at room temperature for thirty minutes or overnight. If serving the next day, wrap well and refrigerate.
Heat the grapeseed oil in a large pan. Once hot, place the tenderloins in the pan and sear on all sides until lightly brown. Remove. Do not overcook when searing because the coffee will begin to taste bitter if seared for too long.
Place the tenderloin on a broiler pan in the oven and cook until the temperature registers to your desired liking. Remove and let meat rest for 10 minutes. Slice and serve with Burgundy Wine Jelly or condiment of choice.