Anyone have a recipe for coffee crusted meats?

Unknown

Hello everyone!
I got a good coffee and spice rub from williams sonoma that i want to try out today.Can sombody help me out with a good coffee crusted meat recipe?
Have a great egging sunday everyone!

Celtic Wolf

Use the rub on a rack or lamb or on pork loin. Cook as normal.

Unknown

Thank you celtic.
I found a recipe for beef tenderloin and rack of lamb.
I think im going for the lamb.Sounds pretty good huh.
Have a good one.

Lawn Ranger

I'm doing QBabe's Coffe Crusted Tenderloin tonight...except I'm doing them in medallions. I think I get as quicker, more uniform cook. Here they are resting up for their big night.

Charleston Dave

QBabe's recipe is good. Here's one from my recipe box for beef. It could be adapted to Egging:

Coffee-Roasted Beef Fillet with Sage and Wild Mushrooms

Chateaubriand rolled in coffee, roasted, and served with a sauce of mushrooms with maple syrup and chipotle.

2 pounds beef fillet (Chateaubriand)
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, plus extra for garnish
1 tablespoon finely chopped fresh sage
2 tablespoons finely ground coffee
3 tablespoons butter
½ onion, minced
4 cloves garlic
2 pasilla chiles, stemmed, seeded, and torn into pieces
2 cups chicken stock
1 chipotle chile in Adobo sauce
1 tablespoon Adobo sauce
1 lb. shiitake mushrooms, stems removed, chopped
1 tablespoon finely chopped fresh sage
1 teaspoon maple syrup, or brown sugar
leaves fresh sage, for garnish

1. Tie the fillet with butcher twine at 1/2-inch intervals. Rub the fillet with salt, pepper, sage, and oil.
2. Spread coffee over a work surface and roll fillet in it to coat. Marinate fillet for 30 minutes.
3. Heat a skillet over medium high heat and add 1 T. butter. Add onion and garlic and saute until browned. Add the Pasilla chile and saute. Add stock, chipotle, and adobo sauce and simmer, covered, for 10 minutes. Remove from heat and let cool.
4. Transfer ingredients to a blender and puree for 30 seconds. If needed, add enough water to make 2 cups.
5. In a clean skillet, melt remaining butter. Add mushrooms and sage and sautee, stirring, until lightly browned. Add sauce and scrape the bottom of the skillet with a spoon to deglaze the mushroom juices.
6. Bring the liquid to a boil, then simmer for 10 minutes. Add salt, pepper, and maple syrup. Thin with water if too thick.
7. Preheat oven to 400 degrees. Roast fillet on a roasting rack on a roasting pan for 10 minutes. Reduce oven temperature to 250 degrees and cook the fillet for about 20 minutes more or until the meat registers 125 degrees for medium rare or 135 degrees for medium on a meat thermometer. Serve with slices of fillet over chedar-cheese grits and garnish with oil and sage.

EDIT: Attribution discovered! Credit recipe to Robert Del Grande, "Chef du Jour" program on TV Food Network circa 1997.

Celtic Wolf

Nice recipe but Chateaubriand is not beef tenderloin or Beed Fillets. It is a beef dish made from Beef tenderloin.

Charleston Dave

Interesting point, CW. I have a lot of old recipes in my recipe database that came from the early days of the Food Network, and sadly not all are as accurate or carefully attributed as I would like. My typing in recipes >10 years ago for my own noncommercial private use off their website apparently wasn't as comprehensive as it should have been (sigh). The OP's mention of coffee rub jogged my memory about this coffee+chipotle formulation and without much reflection or examination of this recipe's contents I thought it might be worth forwarding in response to the question, if only to serve as inspiration for the original thread writer to come up with something. I recalled Dr BBQ doing a coffee rub on pork tenderloin at Eggtoberfest, but pork had been mentioned upthread.

Another Egger has kindly advised me of learning through research on another website that this recipe actually originated with Robert Del Grande, no later than 1997, featured on a Chef du Jour program. That sounds about right, 11+ years ago, so let's give all the credit to Chef Del Grande. My terminology "from my recipe box" was careless. I have lots that fall in that category, of "I didn't develop it but I have it on the computer and I don't know where it came from but I made it once years ago and it was pretty good or at least worth keeping." I'm not sure how to deal with that; perhaps just not share recipes here if I can't attribute them with confidence. I don't know the right answer to that.

As to your specific point on the butchery question, I wonder if the popularity of the chateaubriand steak-for-two restaurant presentation (it was THE romantic dinner food way back when) caused it to evolve in the popular mind into a name for the cut. If memory serves, the server would usually offer the thinner (and more well-done) section to the lady, while the man got the thicker (and hence rarer) end.

Wiki here refers to "a Chateaubriand steak" as "a recipe of a particular thick cut from the tenderloin" and gives a chart that calls Chateaubriand a "steak type" that comes from the Tenderloin Beef Cut. So, it appears that the term is used loosely as both a recipe and a steak type. If I should ever meet Chef Del Grande I will ask for details about what he meant. Understanding butchery and primal cuts better is on my (long) list of things I need to do "someday."

Texas Eggie

Steve Raichlen has a Java Rub that I sometimes use on brisket. I took one to a party and I got rave reviews using with Pecan wood for smoke.

6 Tablespoons of Ground Coffee
2 TBSP Sea Salt
2 TBSP of Brown Sugar
2 Tablespoons Sweet Paprika
2 Teaspoons Blaclk Pepper
2 teaspoon Garlic Powder
2 teaspoons Onion Powder
1 Teaspoon Cumin
1 Teaspoon coriander
1 Teaspoon Coco