Coffee-Crusted Beef Tenderloin Steak

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"Surprisingly delicious fusion of coffee and cinnamon. Garnish steaks with whole coffee beans and whole cinnamon sticks."

Ingredients

55 m {{adjustedServings}} servings 522 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
  4. Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

Footnotes

  • Cook's Note:
  • Ground strong coffee beans can be used in place of espresso beans, if desired.
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