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Espresso Coriander Rubbed Beef Tenderloin

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

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  • 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 and freshly ground black pepper

  • 1 Tablespoon grated lemon zest

  • 1 Teaspoon finely diced fresh chives

  • 1

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

    425 ˚F

  • 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

    To ensure an even cook, truss the tenderloin. Tuck the thin end of the tenderloin underneath itself and tie the roast every 2 inches with precut kitchen twine.
  • 4

    In a small bowl, combine the espresso, spices, sugar, lemon zest, salt and black pepper, mixing 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 and freshly ground black pepper

    • 1 Tablespoon grated lemon zest

    • 1 Teaspoon finely diced fresh chives

  • 5

    Coat the tenderloin with olive oil, then rub all over with the spice rub, coating every nook and cranny. Use any remaining spice rub for the next time you grill steak, chicken or anything else.

    • 2 Tablespoon Olive oil

  • 6

    Transfer beef to the Traeger, placing it directly on the grill grates, and cook for 45 to 50 minutes, or until the beef reaches an internal temperature of 130℉.

    425 ˚F

    130 ˚F

  • 7

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

    135 ˚F

  • 8

    Remove the ties before slicing and serving with your favorite side dishes. Enjoy!