Reverse Seared Coffee Rubbed Smoked Beef Tenderloin

Hey there!!! In today’s feature we’ll discuss Reverse Seared Coffee Rubbed Smoked Beef Tenderloin.

Let’s get the smoker fired up to 250 degrees.

For the rub, in a small bowl, combine ground dark roast coffee, brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, chili powder, & cayenne. Rub tenderloin with olive oil and season every nook & cranny of the tenderloin w/ coffee rub.

Place seasoned tenderloin on smoker and smoke until the internal temperature of the meat reaches 130 degrees F. This should take approximately 45 minutes to an hour. Once the temperature of the meat reaches 130 degrees remove tenderloin.

Crank smoker up to 500 degrees. Grill tenderloin 3-5 minutes per side and remove when the internal temperature of the tenderloin is 140 degrees F, which is about 8 – 12 minutes total.

Remove from heat and let rest prior to slicing, Slice the tenderloin into 2-ounce medallions, and serve.

Guess what it’s Eatin’ Time!! I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS
1 3-4 pound center cut Beef Tenderloin, trimmed
1 tablespoon extra virgin olive oil

COFFEE RUB INGREDIENTS
2 Tbsp ground dark roast or espresso coffee
1 Tbsp brown sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
1 Tbsp salt
1 Tbsp cracked black pepper
1 tsp chili powder
1 tsp ground cayenne