The unusual addition of coffee really heightens the flavor in this Black Pepper Coffee Crusted Beef Tenderloin.
The family veggie garden is doing well this summer. We’ve had a few little hiccups like unknown pests and dying tomato plants, but we seem to have reached a turning point. I planted 7 tomato plants this summer, some cherry sized, some mega huge, ranging in colors of purple, yellow and red.
Why so many? Well, the hubby and I both bought plants on the same day without the other one knowing. Who can’t have enough fresh tomatoes?
The most successful tomato plant is the one we didn’t plant. Two tomato plants popped up in a large pot out of seed that must have been blowing in the wind. It was the best accident we ever grew!
Right now the accident plant is four feet tall. One is bursting with cherry tomatoes and the other has massive heirlooms that are just turning red. Tomato recipes are in our future!
Other fruits and vegetables we have growing this summer:
We also have our lemon, lime, pomegranate and avocado tree which seem to have taken a year break to rest after producing well for us in the past.
Now we don’t have bushels of berries or asparagus in the house. Typically all of my berries get snapped up by eager fingers as soon as they ripen. And the asparagus grows a couple stalks at a time – I usually add them to the asparagus I purchased at the store or the hubby eats them raw since they are thin stalks.
Our grape vine is in its second year, so this is our first “bunch” of grapes we harvested. Next year, we hope for a bigger bounty.
Gardening has been a relaxing hobby of ours, one that I wish I had more time to spend on and learn more about. We installed a drip system in this year and have had to figure out how much water is enough.
Gardening has been a terrific way to show the kids where our food comes from and all the varieties available. For example, they’ve been enjoying yellow strawberries, purple tomatoes and white eggplant.
And took some of our garden haul and added to the grill to go with the recipe I’m sharing today, Grilled Black Pepper Coffee Crusted Beef Tenderloin. Now you wouldn’t expect to rub down a slab of beef tenderloin with coffee, but trust me. It’s worth it!
This recipe is stupid simple. Five ingredients: meat, pepper, coffee, garlic powder and salt. OMG – WHAT?!! Yes, I’m serious. I love a peppery steak, so I very excited to try the addition of coffee to the mix. And I’m so glad I did!
The coffee beef tenderloin tasted amazing! The coffee really brought out all of the flavors of the meat and pepper. And we all loved it with grilled vegetables, especially because we grew most of them. Hope you enjoy the recipe, too!
- 2 lb beef tenderloin
- 1 TBS ground coffee
- 1 TBS ground black pepper
- 1 TBS garlic powder
- 1 TBS salt
- Trim and remove all silver skin and big deposits of fat from the beef tenderloin.
- Cut tenderloin into 2 pieces, making sure each piece is of uniform thickness.
- Let beef rest, covered with foil or plastic wrap, at room temperature 2-3 hours prior to grilling.
- Preheat your grill. Set burners to medium heat.
- In a small bowl combine ground coffee, black pepper, garlic powder and salt.
- Press spice mixture all over the two pieces of meat.
- Grill the tenderloin, browning it on all sides, until it is medium rare, about 20 minutes. Using a meat thermometer internal temperature should read for medium-rare, 135º-140º F and 140º-145º F for medium.
- Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
- Slice and serve immediately.