Recipe: Coffee Crust Beef Tenderloin with Smokey Mexican Cowboy Beans

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Recipe by Chef Todd DiCillo, of Zocalo Mexican Grill & Tequileria

Coffee Crust Seasoning:

  • 8 Tbsp Coffee Grounds
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Cinnamon
  • 2 Tsp Kosher Salt
  • 2 Tsp Ground Black Pepper

 

  1. In a clean bowl blend all dry ingredients together.

 
*If properly stored, will last up to 2 months.
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Smokey Chipotle Au Jus:

  • 32 Oz Beef Stock
  • 2 Oz Canned Chipotle

 

  1. Warm up the beef stock.
  2. When stock his heated up, place into a blender and add the 2 oz of Canned Chipotles, and puree for 30 seconds.
  3. Place back into sauce pan and let simmer over low heat for 5 minutes.

 
*At this point, can be refrigerated for 5 days or frozen for up to 3 months.
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Coffee Crust Beef Tenderloin with Smokey Mexican Cowboy Beans:

  • 16 OZ Beef Tenderloin — Cut into 8 medallions
  • As needed Coffee Crust — For dredging
  • 2 Oz Red Onion — Sliced
  • 1 Oz Oil — Blended
  • 3 Oz Tequila
  • 3 Oz Coffee
  • 3 Oz Chipotle Au Jus
  • 10 Oz Pinto Beans — Cooked and drained
  • As needed Salt and Black Pepper
  • 3 Oz Coffee

 

  1. Season the beef Medallions with the Salt and Pepper.
  2. Dredged through the Coffee Crust Seasoning, place to the side.
  3. Over Medium Heat, place a skillet over the flame and add the oil.
  4. Once the oil is heated, place in the sliced red onions and seasoned and crusted beef medallions.
  5. Cook for 2 minutes.
  6. After the two minutes, flip over the beef medallions, turn off the heat and add the tequila, Watch out — the tequila might catch the fire!!!
  7. Slow turn the heat back to a medium heat and immediately add the coffee and Chipolte Au Jus.
  8. Reduce heat down and simmer for 5 minutes.
  9. At this point the dish is done. Enjoy with your favorite sides!
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