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
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | (4 lb) whole beef tenderloin, room temperature |
2 Tablespoon | olive oil |
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!