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Espresso Coriander Rubbed Beef Tenderloin

Espresso Coriander Rubbed Beef Tenderloin

By Dennis The Prescott

Give melt-in-your-mouth tenderloin an added jolt of flavor with this espresso and coriander-rubbed version from Dennis The Prescott.

Prep Time

5 Minutes

Cook Time

1 Hours




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Units of Measurement:
1 (4 lb) whole beef tenderloin, room temperature
2 Tablespoon olive oil
Espresso & Coriander Rub
2 Tablespoon ground espresso
1 Tablespoon brown sugar
1 1/2 Teaspoon ground coriander
1/4 Teaspoon ground cayenne pepper
1/2 Teaspoon garlic powder
1/2 Teaspoon Sea salt
2 Tablespoon grated lemon zest
1 Teaspoon finely diced fresh chives
1/2 Teaspoon Freshly ground black pepper
1 Teaspoon minced fresh chives


  • 1

    When ready to cook, set Traeger temperature to 425℉ and preheat with the lid closed for 15 minutes.

    425 ˚F / 218 ˚C

  • 2

    Trim the tenderloin. First, remove the chain that runs the length of the tenderloin by gently pulling it back with your hands and trimming it with a sharp knife if necessary. Continue to trim any excess fat and silverskin from the beef.

    • 1  (4 lb) whole beef tenderloin, room temperature

  • 3

    Truss the tenderloin: Tuck the thin end of the tenderloin underneath itself and tie the roast every 2 inches with kitchen twine. This will help the tenderloin hold its shape. Coat all over with the olive oil.

    • 2 Tablespoon olive oil

  • 4

    Make the espresso and coriander rub: In a small bowl, combine the espresso, brown sugar, coriander, cayenne, garlic powder, salt, blcak pepper, lemon zest, and chives and mix well.

    • 2 Tablespoon ground espresso

    • 1 Tablespoon brown sugar

    • 1 1/2 Teaspoon ground coriander

    • 1/4 Teaspoon ground cayenne pepper

    • 1/2 Teaspoon garlic powder

    • 1/2 Teaspoon Sea salt

    • 1 Tablespoon grated lemon zest

    • 1 Teaspoon finely diced fresh chives

    • 1/2 Teaspoon Freshly ground black pepper

    • 1 Tablespoon grated lemon zest

    • 1 Teaspoon minced fresh chives

  • 5

    Rub the spice mixture all over the tenderloin, coating every nook and cranny.

  • 6

    Place the tenderloin directly on the grill grates. Insert the probe into the thickest part of the tenderloin. Close the lid and cook until the internal temperature reaches 130℉, 45-60 minutes.

    425 ˚F / 218 ˚C

    130 ˚F / 54 ˚C

  • 7

    Remove the beef from the grill and tent with foil. Let stand for 15 minutes. The internal temperature will increase to 135℉ (for medium-rare) while resting.

  • 8

    Remove the twine, then slice the tenderloin crosswise and serve with your favorite side dishes. Enjoy!

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