Coffee Roasted Fillet Of Beef Recipes

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ROAST BEEF WITH COFFEE



Roast Beef with Coffee image

Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.

Provided by karela

Categories     Everyday Cooking

Time 3h20m

Yield 5

Number Of Ingredients 5

4 pounds chuck roast
5 cloves garlic, minced
1 ½ cups prepared strong coffee
2 tablespoons cornstarch
½ cup water

Steps:

  • Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
  • Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
  • Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
  • When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

Nutrition Facts : Calories 754 calories, Carbohydrate 3.9 g, Cholesterol 235.9 mg, Fat 48.7 g, Fiber 0.1 g, Protein 70.1 g, SaturatedFat 19.2 g, Sodium 282.3 mg

COFFEE CRUSTED BEEF TENDERLOIN



Coffee Crusted Beef Tenderloin image

Coffee Crusted Beef Tenderloin will add a whole new flavor dimension to your roast! Serve with delicious whipped horseradish sauce.

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 55m

Number Of Ingredients 8

3 pound beef tenderloin
1 tablespoon kosher salt
2 tablespoons coffee grounds
2 tablespoons cane sugar, demerara or turbinado sugar
1 teaspoon ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
balsamic reduction sauce

Steps:

  • Tie your roast.
  • In a small bowl, Kosher salt, coffee ground, sugar, black pepper, smoked paprika and garlic powder in a small dish. Stir.
  • Rub your roast with the spice mixture.
  • Wrap tightly in plastic wrap or aluminum foil and allow to sit in the refrigerator for 12-24 hours.
  • Preheat oven to 450 degrees. Unwrap your roast and heat a large cast iron pan to smoking point. Lightly grease with vegetable oil. Sear all sides of the roast for 1 minute. Transfer to a baking sheet, preferably with an elevated surface like a broiler pan or rimmed baking sheet with a rack.
  • Turn oven temperature down to 350 degrees for the remainder of cooking, approximately 25 minutes. Exact cooking times will vary based on your desired level of doneness and the size of your roast. Please use a thermometer to check temperature for accuracy.
  • Remove and lightly cover with aluminum foil and allow to rest for 10 minutes.
  • Slice into individual portions and serve with balsamic reduction sauce.
  • If you've tried this recipe, come back and let us know how it was in the comments and ratings!

Nutrition Facts : Calories 355 kcal, Carbohydrate 3 g, Protein 20 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 1800 mg, Sugar 2 g, ServingSize 1 serving

FILET OF BEEF ROASTED WITH COFFEE BEANS IN PASILLA CHILE BROTH



Filet of Beef Roasted with Coffee Beans in Pasilla Chile Broth image

This recipe is a classic down here, something that's been on the menu for a long time and will always be on the menu. Our owner, Robert del Grande, was the first one to do it, rolling the flank in adobo sauce and giving it a black coating. The hot oven sets that dark color outside, but it's still rosy pink on the inside.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds beef filet (preferably cut from the large end of a whole filet) tied with butcher twine in 1/2-inch intervals
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons finely ground coffee beans (preferably espresso)
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 large white onion, roughly chopped
4 to 8 garlic cloves, peeled and left whole
2 pasilla chiles, stemmed, seeded and torn into large pieces
1 thick white corn tortilla, torn into pieces
2 1/2 cups chicken stock
1/4 cup heavy cream
1 teaspoon brown sugar

Steps:

  • Rub the meat well with 1 teaspoon salt, pepper, and olive oil.
  • Combine the ground coffee, cocoa powder and cinnamon and mix well. Spread the mixture over a work surface and roll the beef in it until coated evenly. Allow to marinate approximately 30 minutes at room temperature ¿ it won't cook evenly if it's cold.
  • Heat a saucepan over medium-high heat. Add the butter and saute the onion and garlic cloves until nicely browned. Add chiles and tortilla pieces and lower the heat, gently sauteing until they are golden brown. Add the chicken stock. Bring the stock to a boil, then simmer, lightly covered, for 10 minutes. Remove the stock from the heat and allow to cool.
  • Preheat the oven to 400 degrees F.
  • Transfer the ingredients to a blender and puree for 1 minute or until smooth. Pass the sauce through a sieve to remove any coarse pieces. Add the cream, remaining 1 teaspoon salt and brown sugar and blend. The sauce should not be too thick. If too thick, add some more chicken stock or water; it should be a very light consistency. Reserve.
  • Place the beef on a roasting rack in a roasting pan. Roast in the oven for 10 minutes. Immediately lower the heat to 250 degrees F and roast for 20 minutes. Check the beef's internal temperature with a meat thermometer (125 degrees F for medium-rare, 135 degrees F for medium). If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature. Remove the beef from the oven and let rest for a few minutes. Before carving, remove the string.
  • To serve, slice the filet into 1/4-inch thick slices. Ladle the pasilla chile broth over the filet.

COFFEE-ROASTED FILLET OF BEEF



Coffee-Roasted Fillet of Beef image

Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.

Provided by Julie Powell

Categories     dinner, main course

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 17

2 dried pasilla chilies
1 6-inch white-corn tortilla
3 tablespoons unsalted butter
1 1/2 cups chopped white onion
4 large cloves garlic
2 1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 teaspoon light-brown sugar
3 tablespoons medium-roast coffee beans, finely ground
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
3/4 pound shiitake mushrooms, stemmed and quartered
Sprigs of watercress

Steps:

  • Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
  • Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
  • Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
  • Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
  • In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
  • Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram

COFFEE CRUSTED BEEF TENDERLOIN



Coffee Crusted Beef Tenderloin image

Provided by Sandra Lee

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

1/2 pound beef tenderloin, trimmed of fat and skin
1/4 cup coffee beans, finely ground
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons ground sage
1 tablespoon onion powder
1 teaspoon cayenne
Sage leaves, for garnish, optional

Steps:

  • Fold over thin end of meat and tie with string every inch or so along the length of the tenderloin.
  • Preheat the oven to 450 degrees F.
  • Combine ingredients for the rub in a medium baking pan. Place meat inside pan and rub meat generously with the spice mixture. Let meat sit 15 minutes and repeat rub. Place meat on a rack in a roasting pan in preheated oven. Do not baste or cover meat.
  • Immediately turn oven down to 400 degrees F.
  • Roast until an instant-read thermometer stuck in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven and let meat rest for 10 minutes before slicing. Garnish with sage leaves,if desired.

PAN-ROASTED BEEF FILET IN COFFEE AND MOLASSES SHELLAC



Pan-Roasted Beef Filet in Coffee and Molasses Shellac image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup chicken broth
1 cup yellow southern-style grits, uncooked
1/2 cup milk
1/2 cup grated cheddar cheese
1/2 cup diced and cooked hickory-smoked bacon
1 tablespoon pureed chipotle chiles in Adobo sauce
Kosher salt and cracked black pepper, to taste
2 tablespoons double espresso
2 tablespoons molasses
3/4 cup glace de viande
4 (8-ounce) center-cut beef tenderloin fillets
2 tablespoons corn oil
1 cup white onion, julienned
1 tablespoon minced garlic
6 cups cleaned spinach leaves
2 tablespoons butter

Steps:

  • To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.

COFFEE ROAST BEEF



Coffee Roast Beef image

I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy.-

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings plus leftovers.

Number Of Ingredients 12

1 boneless beef chuck roast (5 pounds)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
3/4 teaspoon salt
1 cup strong brewed coffee
3/4 cup plus 1/3 cup water, divided
3/4 cup beef stock
3 tablespoons all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.

Nutrition Facts : Calories 706 calories, Fat 41g fat (15g saturated fat), Cholesterol 246mg cholesterol, Sodium 514mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 75g protein.

FILET OF BEEF ROASTED WITH COFFEE BEANS, PASILLA CHI



Filet of Beef Roasted With Coffee Beans, Pasilla Chi image

I adopted this recipe when Mean Chef (IHHDRO) left the site. I haven't yet tried it, but will submit my own comments or amendments when I do. This recipe is originally from Robert Del Grande.

Provided by Ms B.

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs filet of beef (preferably cut from the large end of the whole filet)
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
2 tablespoons virgin olive oil
2 tablespoons coffee beans, finely ground
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/2 large white onion, roughly chopped (8-ounces)
4 -8 garlic cloves, peeled
2 pasilla chiles, stemmed, seeded, and torn into large pieces (approximately 1/2-ounce)
1 thick white corn tortilla (approximately 3/4-ounces)
2 1/2 cups chicken stock
1/4 cup cream
1 teaspoon coarse salt
1 teaspoon brown sugar
watercress leaf, cleaned and rinsed

Steps:

  • Tie the filet of beef with butcher twine at 1/2-inch intervals.
  • Rub the filet well with salt and pepper.
  • Rub the filet with the olive oil.
  • Combine the ground coffee, cocoa powder and cinnamon and mix well.
  • Spread the mixture over a work surface and roll the filet in the mixture to evenly coat the beef.
  • Allow to marinate approximately 30 minutes.
  • Preheat oven to 400 Degrees F.
  • Place the filet on a roasting rack in a roasting pan.
  • Roast the filet for 10 minutes.
  • Immediately lower the heat to 250 degrees F.
  • After 20 minutes, check the internal temperature of the filet (125 degrees F for medium rare or 135 degrees F for medium).
  • If further cooking is necessary, return the beef to the oven (still set at 250 degrees F) and slowly roast to the desired temperature.
  • Remove the filet from the oven and keep warm.
  • Before carving, remove the string.
  • Slice the filet into 1/4-inch thick slices.
  • Ladle some of the Pasilla Chile Broth over the filet.
  • Garnish with watercress sprigs.
  • SAUCE: Heat a saucepan over medium high heat.
  • Add the butter and sauté the onion and garlic cloves until nicely browned.
  • Add the pieces of pasilla chile and tortilla pieces and slowly sauté until the ingredients are golden brown.
  • Lower the heat to medium low if necessary.
  • Add the chicken stock.
  • Bring the stock to a boil, then simmer, lightly covered, for approximately10 minutes.
  • Remove from the heat and allow to cool.
  • Transfer the ingredients to blender and puree for approximately 1 minute or until smooth.
  • Pass the sauce through a sieve to remove any chunky pieces.
  • Add the cream, salt and brown sugar and blend.
  • The sauce should not be too thick.
  • If too thick, add some addition chicken stock or water to correct to a light consistency.
  • Reserve until ready to serve.

Nutrition Facts : Calories 889, Fat 70.9, SaturatedFat 27.7, Cholesterol 188, Sodium 1551.8, Carbohydrate 15.3, Fiber 2.3, Sugar 4.4, Protein 46.3

COFFEE-BRAISED ROAST BEEF



Coffee-Braised Roast Beef image

This recipe has been a family tradition since 1974. The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast, and the juices can be thickened for a delicious gravy.-Nancy Schuler, Belle Fourche, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 10 servings.

Number Of Ingredients 11

1 cup cider vinegar
4 garlic cloves, crushed, divided
1 boneless beef chuck roast (4 to 5 pounds), trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup strong brewed coffee
1 cup beef broth
1 medium onion, sliced
3 tablespoons cornstarch
1/4 cup cold water
Mashed potatoes

Steps:

  • In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy.

Nutrition Facts : Calories 324 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

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