Step-by-Step Guide to Make Award-winning Coffee-Rubbed Smoked Beef Tenderloin
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Perfect Coffee-Rubbed Smoked Beef Tenderloin. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Coffee-Rubbed Smoked Beef Tenderloin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coffee-Rubbed Smoked Beef Tenderloin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coffee-Rubbed Smoked Beef Tenderloin is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coffee-Rubbed Smoked Beef Tenderloin estimated approx 30 mins.
To begin with this recipe, we have to first prepare a few components. You can have Coffee-Rubbed Smoked Beef Tenderloin using 14 ingredients and 7 steps. Here is how you can achieve that.
Grind the coffee fine and the grill will burn off the actual coffee. Its the aroma and flavor we're going for. Instant is best for oven cooking only.
Ingredients and spices that need to be Get to make Coffee-Rubbed Smoked Beef Tenderloin:
- Rub/Marinade
- 2 tbsp brown sugar
- 1/2 tbsp coarse salt, sea salt
- 1/4 tsp chili powder
- 1 tbsp garlic powder, or 5-6 cloves diced
- 2 tbsp ground coffee, or instant coffee, espresso powder
- 1/2 tbsp onion powder or 1/4cup of minced white onion
- 1 tbsp red pepper flake
- 1 1/2 tbsp Hungarian paprika
- 2 tbsp worcestershire sauce
- Meat
- 3 lb Beef Tenderloin, Roast Beef
- apple or pecan wood chips, dry
- olive oil
Instructions to make Coffee-Rubbed Smoked Beef Tenderloin
- Mix all the dry ingredients together, except the Worcestershire sauce, and rub all over the tenderloin till completely covered. Marinate covered in refrigerator for 4-6 hours, or for more flavor marinate over night.
- Preheat oven to 500°F. Place an oven safe container filled 3/4 of the way with water in oven while preheating for steam and keeping tenderloin moist.
- If using a charcoal grill, place coals mainly to one side of the grill so there's a cool and hot side. Preheat charcoal or gas grill on high. Clean grates very well. Using a paper towel and thongs, rub an olive oil soaked paper towel on the hot grill grates where you will be placing the meat. This prevents sticking of the meat and spices.
- Turn off flame on meat side of grill, or place meat on the cool side of charcoal grill. Place marinaded tenderloin on hot, oiled grill grates. Place the dry apple or pecan wood chips on the hot side of the grill, opposite of the meat. Dash Worcestershire sauce on meat to taste. Close lid and smoke for 20min. Open lid and flip meat. Dash with Worcestershire sauce. Smoke for another 15 min. Remove and take to oven.
- If you have a rib rack, place meat fat side up on baking sheet next to the container or water in the preheated oven.
- Once tenderloin is in 500°F preheated oven, close door, turn off oven and heat and Do Not open for 1-1/2 hr (hour and half)!!! Your oven will act like a Dutch Oven and will slowly cook your cook your meat keeping juices inside the meat. (Bake 30min per pound of meat)
- After cooking time, pull tenderloin out and let rest 10min before cutting. Enjoy!! Slight smoke taste on outside with a subtle, sweet-peppery aftertaste. Can go with so many sides!!
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