Java Beef Tenderloin Recipes

BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
• Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
• Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

CHIPOTLE JAVA RUBBED TENDERLOIN

Steps:

• Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
• Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
• Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking.
• Remove tenderloin from refrigerator 30 minutes before grilling.
• Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
• Slice tenderloin in 1/2-inch slices. Serve immediately.

JAVA ROAST BEEF

Steps:

• Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

JAVA BEEF TENDERLOIN

Steps:

• Combine BOU cubes, Worcestershire Sauce, canola oil, and java rub in a blender and blend well-45 seconds
• Place the tenderloin in a container, pour the marinade over the tenderloin and add bay leaves.
• Marinate the tenderloin in the refrigerator 3-5 hours prior to grilling, turning every hour.
• Remove the tenderloin from the marinade - Sprinkle liberally w/ Texas Java Rub
• Grill over charcoal, turning for a golden brown on all sides. Baste with the marinade 2-3 times during grilling - Internal temp to 130˚F (using direct & indirect heat)
• Rest 5-10 minutes before carving. Serve & enjoy!