Dinner this past weekend was an exceptionally large feast in honor of a good friend of mine. Despite the plethora of menu options this was a very easy meal to put together and serve. All of the individual parts are easy to prepare. The easiest and most impressive item on this menu is the Coffee Rubbed Beef Tenderloin.
This recipe, though detailed for beef tenderloin can be used on just about any cut of meat. I have used the rub for bison as well as beef on any cut that uses a dry cooking method: Strip, Skirt, Tenderloin, Sirloin etc
What I love about this dish: COFFEE
I don't drink coffee. I don't even enjoy coffee ice cream. However, the brown sugar adds a depth to the flavors beyond the sweetness of mere granulated sugar. The soy sauce substitutes out the need for salt. The bitterness of the coffee flavor is softened by the proteins of the meat. When seared correctly, the coffee and brown sugar create a crust on the meat. It contrasts beautifully with the rareness of the interior and the softness of the cippolini onions.
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