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Espresso Coriander Rubbed Beef Tenderloin by Dennis the Prescott

Difficulty 3/5
Prep time 5 mins

Cook time 60 mins
Serves 8-12

Hardwood Cherry

Give melt-in-your-mouth tenderloin an added jolt of flavor with this espresso- and coriander-rubbed version from Dennis The Prescott.


1 4 LB Beef Tenderloin, at room temperature

2 TBSP Olive Oil

2 TBSP Ground Espresso

1 TBSP Brown Sugar

1 TBSP grated lemon zest

1 1/2 TSP ground coriander

1/2 TSP sea salt & Freshly cracked black pepper

1 TSP fresh chives, finely diced

1/4 TSP ground cayenne

1/2 TSP garlic powder

1 1/2 TSP sea salt

1 TSP black pepper


When ready to cook, set the temperature to 425 ℉ and preheat, lid closed, for 10 to 15 minutes.

Trim any excess fat from the beef. In a small bowl, combine all the espresso, spices, sugar, lemon zest, salt, and cracked black pepper, and mix well. Coat the tenderloin with olive oil, then rub all over with the spice rub, coating every nook & cranny. You may have extra spice rub - perfect for the next time you grill steak, chicken, and something yet to be imagined. 

Transfer beef to the Traeger, 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 favorite celebration side dishes. Enjoy!

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

Click to learn more about Pro Team member Chef Dennis The Prescott and check out more of his recipes and photos on his Instagram @DennisThePrescott.

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