• BH&G 3384

    From Dave Drum@1:229/452 to All on Wed Jul 21 11:02:24 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Coffee-Crusted Beef Tenderloin
    Categories: Beef, Herbs
    Yield: 10 Servings

    Nonstick spray
    2 tb Fine ground coffee beans
    1 tb Packed brown sugar
    1 1/2 ts Garlic powder
    1 1/2 ts Paprika
    3/4 ts (ea) kosher salt & ground
    - black pepper
    4 lb Center-cut beef tenderloin
    - roast

    Set oven @ 425ºF/218ºC.

    Line a 15" x 10" x 1" baking pan with heavy foil. Place a
    rack in the pan and coat with cooking spray; set pan
    aside. For rub, in a small bowl stir together ground
    coffee, brown sugar, garlic powder, paprika, salt, and
    pepper; set aside.

    Trim fat from meat. Place meat on the rack in the
    prepared baking pan. Sprinkle coffee mixture evenly over
    top and sides of meat; rub in and press lightly with your
    fingers.

    Roast, uncovered, for 50 to 60 minutes. Remove from oven.

    Cover meat with foil; let stand for 15 minutes before
    slicing. Cut meat into 1/2" thick slices.

    FROM THE TEST KITCHEN: Like smoke flavor? Substitute
    smoked paprika for the regular paprika. Out of garlic
    powder? Use an equal amount of onion powder. Prefer an
    option to tenderloin? Try a 4-pound beef top round roast.
    Roast at 350ºF/175ºC for 1-1/2 to 2 hours for medium
    rare.

    Prepare as directed through Step 2. Cover and chill for
    up to 24 hours. Continue as directed in Step 3.

    Makes: 10 servings

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

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