Espresso Rubbed Tenderloin

Coffee and beef might sound like an odd combo, but it works! The espresso brings a deep earthiness that pairs perfectly with the richness of the beef, and when it hits the heat, it creates a beautiful crust that locks everything in.

I like using this rub on a whole tenderloin when I’ve got people coming round. It’s tender, full of flavour, and always gets a few raised eyebrows when I mention what’s in the seasoning. But once it’s sliced and on the plate, there’s no complaints and, usually, no leftovers!

Great with roasted veg, creamy mash, or just sliced thick with a bit of sauce on the side.

what you need

1 x 2kg beef tenderloin

2 Tbsp olive oil

6 Tbsp Smokey Joe’s Espresso rub

Sea salt, to taste

Suggested smoking wood/ pellets - Cherry

what to do

When ready to cook, set the smoker

temperature to 425 ℉ and preheat, lid closed, for 10 to 15 minutes.

Trim any silver skin & excess fat from the beef, lightly coat the tenderloin with olive oil, season well with sea salt, then rub all over with the Espresso rub, coating every nook & cranny. If You have extra spice rub – it would be perfect for the next time you grill steak.

Transfer beef to the smoker, placing directly on the grill grates, and cook for 50 - 60 minutes, or until the beef reaches an internal temperature of 135℉ (for medium rare). Remove beef from the grill and cover with foil. Let stand for 15 minutes (the internal temperature will increase to 145 ℉ while resting - perfect).

Slice and serve with your favourite side dishes.

Enjoy!

*Cook times will vary depending on set and ambient temperatures.