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    December 1, 2018 | Leslie Hallman

    Herb & Coffee-Crusted Beef Tenderloin

    Make this stunning beef tenderloin the centerpiece of your holiday table this season. Paired with fresh asparagus and roasted parmesan garlic potatoes, complete the meal with a few bottles of our San Lucas/Hames Valley Cabernet Sauvignon

    1 center-cut beef tenderloin (approx. 4 pounds)
    Kosher salt and freshly ground black pepper
    2 tablespoons coffee beans, finely ground
    2 tablespoons black peppercorns, coarsely ground
    1 ½ teaspoons smoked paprika
    1 ½ tablespoons Dijon mustard
    3 garlic cloves, minced
    3 tablespoons extra-virgin olive oil
    1 tablespoon fresh tarragon, finely chopped
    2 tablespoons fresh rosemary, finely chopped

    Season beef with salt and pepper and set out, loosely covered, 1 hour prior to cooking. Preheat the oven to 425°F. Create a marinade paste by mixing the coffee and pepper with the mustard, garlic, and 1 tablespoon of the olive oil. Heat the remaining 2 tablespoons extra-virgin olive oil in an oven-proof skillet over high heat. Add the beef and sear on all sides, about 8 minutes. Coat the beef with the marinade and herbs. Place the skillet into the oven and roast until the beef is medium-rare. Tent the roast loosely with foil and let it rest for 15 – 20 minutes before serving.


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