J.C.’s Grilled Whole Tenderloin with Coffee Rub
Beef:
1 Whole Beef Tenderloin, trimmed
Olive Oil
Butchers Twine
Medium to large size grill
For the Rub:
1/4 Cup - Finely ground coffee (preferably a dark or espresso roast)
2 Tbsp - Smoked Paprika
2 Tbsp - Brown Sugar
2 Tbsp - Onion Powder
2 Tbsp - Garlic Powder
2 Tbsp - Ground Black Pepper
2 Tbsp - Kosher salt or sea salt
1 Tbsp - Ground Mustard
Preparing the rub:
Prepare the rub first. Add all ingredients in a mixing bowl and whisk together until combined, making sure to break up any clumps. Can be used immediately or can be prepared in advance. Store the rub in a mason jar in a cool, dry place.
Preparing the beef:
You can purchase whole beef tenderloins trimmed or untrimmed from your local supermarket or butcher. You can save yourself a lot of time by asking your butcher to trim and tie the tenderloin for you. If you’re feeling adventurous, you can prepare the tenderloin yourself. There are many instructional videos online to help you through it (if you have never done it before, expect it to take about 30 minutes). Here are some basic instructions.
1. Remove the tenderloin from its packaging. Rinse under cold water and pat dry.
2. Lay the tenderloin on a sturdy cutting surface. Using a sharp chef’s knife or boning knife, remove the chain (a long, thin, fatty piece of meat attached to the loin). You can also choose to remove the remove the filet head (located on the “large end of the tenderloin). Do not discard the filet head if you remove it. This is a very tender piece of meat and can be used as a future roast.
3. Remove the silver skin from the roast and any excess fat.
4. Using butcher’s twine, tie up the roast to keep it a uniform shape (and if you left the filet head intact, to keep it together!). Wrap the thin end of the tenderloin underneath the roast and tie it off (this helps to cook the meat evenly).
5. Coat the tenderloin liberally with olive oil.
6. Coat the tenderloin liberally with the coffee rub, and rub it into the meat (don’t be shy with that rub!).
7. The meat is ready for grilling!
Preparing your grill:
1. Preheat your gas or charcoal grill to at least 475 degrees Fahrenheit (the hotter the better, try and get it hotter than 500 degrees!)
2. We will be using direct heat and indirect heat to cook the tenderloin. You will need a “hot side” and “cold side” on your grill. To do this with a charcoal grill, pile your coals on one side (this will be the hot side and give you direct heat). With a gas grill, turn one or two burners off.
3. Place the tenderloin on direct heat to sear it. Sear on four sides, about two minutes per side.
4. Move the tenderloin to the “cold side” of the grill (indirect heat). Reduce the temperature to about 350 degrees Fahrenheit. Roast the tenderloin to an internal temperature of 120 to125 degrees Fahrenheit for medium rare, about 25-30 minutes (cook longer to your personal taste, but don’t go past 140 degrees Fahrenheit). Tip: Use a meat thermometer to take the guess work out of it.
5. Remove the tenderloin from the grill. Tent the meat with tin foil and allow to rest for 20-30 minutes. The meat will continue to cook while resting and the internal temperature should rise another 5 degrees or so.
