Hi, I'm Dennis Prescott and today we are
making espresso coriander rubbed beef tenderloin. So we have got a full
tenderloin here as you can see. It's big and it needs to be broken down. It has been wet aging in this bag, it helps to just create a more tender cut of meat
we're gonna lose the bag first and foremost. Basically you want to take
this out, this bag is gonna go right in the bin and then we're gonna clean up
our area with paper towels just so we can work with the cleanest surface
possible. This is an expensive cut of meat, so you want to prepare it properly. It takes a little time to break down but because you put that money in you want
to cook it right you want to do it justice. There's three pieces basically
that we need to address on here. There's a chain on the back, the flat near the top and then the tenderloin piece the beautiful center piece itself. The first
thing you want to do is get rid of any excess fat and get rid of the chain on
the side, which is right here. You can see that I can almost just pull that off and with an sharp knife you're gonna be able to trim that off to the side. That's what it looks like. So we're just going to set this off to the side. That is
beautiful to use in a stock if you make beef stock. If you want that for excess
fat for a dish that you're making, don't throw that away there's a ton of uses
for that. The next thing we want to do is get rid of any of this excess fat on here. Like I said it does take a little extra time, slow and steady wins the race but we want this to taste absolutely outstanding. If you've had beef tenderloin at a fancy
restaurant, maybe you've made it at home you know that the best tenderloin is so
incredibly tender. This fat on here is going to work against us, it's not going to make a beautifully tender beef tenderloin. So we want to get rid of as much of that as possible before it goes on the grill. Most of our fat has been removed from
this tenderloin, really the last thing left to do is remove the silver skin
that's right here. It's a membrane it's essentially inedible because it's not going to break down at all. Very tough if you've ever made ribs at
home you know you need to take the membrane off of that too. What we want to do with this tenderloin as you can see is it's different widths along the tenderloin itself and we want it to cook evenly and properly. So we're going to
wrap this, we're gonna tie it off to make sure that every piece of the tenderloin
is cooked through to a beautiful medium-rare. So what we need to do is
this end is our wide end with the flap right here. We're just gonna tuck this
end just like it's a tail underneath creating an even roast. So grab kitchen twine, really we're just going to cut off strips and there is so
many different ways to do this, whatever you're comfortable with. This way we're just gonna go in about two inches and tie it like you're tying a shoe. Once you get this all tied off, any of the ends just give them a nice little snip. That's
gonna make your life a lot easier when the roast is all done. We've got this all
beautifully tied off the biggest thing to remember about beef as well, is you
always want it to be at room temperature when you cook it. When beef hits high heat it seizes up and if it's not a room temperature then
the inside is not gonna cook properly to temperature. The outside might cook too
much, it might be too crispy, too charred and the inside is a little raw. Honestly you need at least an hour at room temperature before you cook something like this. That is gonna help ensure that this piece of meat that you paid so much
of your hard-earned money for cooks the way that you want it to. When it's done, your friends and family aren't gonna love you for it and it takes no extra time. Put it on a plate on the counter let it warm up. So we're gonna let this set because right now it's a little cool we're gonna put this to the side,
we're gonna let this come to room temperature. So while our stick is coming to room
temperature, we have time to make a spice rub. Today we're gonna make a coffee
coriander spice rub. Coffee is a beautiful ingredient and espresso
especially if you have access to it is just out of sight. So in this bowl we're
gonna go in with some freshly ground espresso and beautifully fragrant spices
like paprika, cayenne, coriander, cumin, a little chili powder. Then we're gonna
take a microplane zester and hit this with lemon zest. Just for some freshness, extra fragrance and the zest is really powerful and goes a long way. You
don't have to add any juice or moisture to this. Going with a nice pinch of salt,
Remember that you can't season the inside of a steak so you need to season
the outside properly. Cracked black pepper and brown sugar brown sugar, espresso chili, you get a beautiful balance of sweet, a little heat some
savory in there. All of it works together in a beautiful marriage that is gonna
complement this tenderloin so well. Just give this a mix, this is beautiful
on any cut of steak but you can also use this in ground beef, you could use this
on pork it's just delicious. So our tenderloin our roast has been
coming up to temperature and we are ready to go. So the first thing I did is I preheated my Traeger grill to 425 degrees Fahrenheit. That is smoking and ready to go. So we're gonna move on to the last step before we actually cook this piece of meat, which is rubbing it in the spice rub. We're gonna hit it with
a little bit of olive oil, not too much, just enough that it helps us coat this
beautiful cut of meat entirely with our spice rub. Then we're gonna add the spice rub to it and using our hands we're just gonna work it into the
tenderloin, making sure that every single nook and cranny is covered. Our steak is ready to go, I cannot wait. So grill is preheated we are looking for an internal temperature of 130 degrees. When it reaches that we're gonna pull it off the grill. Probably going to take about 45 to 50 minutes but we're gonna keep an eye on it. When it reaches that temperature we know the cooking process is gonna continue because of the residual heat that's
inside this roast and we're looking for a prime temperature of a hundred and
thirty five. That is going to create the most beautiful medium-rare tenderloin
you've ever had in your entire life. So with that being said let's transfer this
to the grill. As soon as that roast hit the grill you start to smell those beautifully fragrant spices. This is gonna taste incredible, we have cherry pellets in here today that's my preference. Cherry works really well with
beef. If you don't have access to cherry something like a mesquite or Hickory are
great options as well. This is gonna be on here, like I said probably about 45 to 50 minutes. We're gonna check it then if the temperature is right then we're good
to go. Our Tenderloin is all ready to go. We've
already tempted we're at a 130. We know we're exactly where we want to be. Obviously you can see it shrunk a little bit that's just what happens to meat
when it cooks and hits high heat. Next process, we're gonna pull this off
we're gonna let it rest and then we're gonna slice it open. Our steak has been resting for about 10 minutes like I said I'm gonna transfer it back to this cutting board. Only the other thing I want to do is take some kitchen shears or scissors. We're gonna get rid of these ties on here. You definitely don't want anyone biting into some kitchen twine. Twine has been removed, steak has been
rested. I literally can't wait to cut into this. So I am gonna cut this open
now. We're gonna go in nice portions, about 3/4 of an inch or so and your
friends and family are absolutely going to love you forever for making this
steak recipe for them. Once your steaks all cut just grab your trusty serving board and we are gonna transfer this steak onto that. This is a celebration
kind of meal. This kind of steak is gonna go beautifully with potatoes with
roasted vegetables. Really everything is gonna work any time of the year and just
mix it up seasonally whatever vegetable is in season that's gonna go great with
this recipe. Then the only thing left to do at the end is hit this steak with a little bit of finishing salt you're ready to serve. For this and many more recipes head to Traegergrill.com/recipes or download the app.
