Coffee-Crusted Beef Tenderloin with Dijon Cream

Add robust flavor to beef tenderloin by sprinkling it with a coffee and ground black pepper rub. Thin slices of beef pair well with a creamy mustard sauce.

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Servings 24

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ingredients 11
Prep Time 30 min
Total Time 5 hr 0 min

Ingredients

2: teaspoons instant coffee granules

1/2: teaspoon coarsely ground pepper

1/4: teaspoon salt

1: lb beef tenderloin (center cut)

1: tablespoon vegetable oil

1: tablespoon Dijon mustard

1/2: cup mayonnaise or salad dressing

1/2: teaspoon salt

4: large leaf lettuce leaves, torn into 24 small pieces

2: whole-grain French dinner rolls, cut into 24 (1/4-inch) slices

24: small thyme sprigs

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Directions

1 Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
3 Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
4 Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
5 To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.

EXPERT TIPS

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Expert Tips

Try topping these hearty appetizers with watercress instead of the thyme.

Chilling the beef before slicing it makes it easier to cut. If you're short on time, place the beef in the freezer for 1 hour instead of refrigerating it for 4 hours.