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Ancho & Coffee Rubbed Tenderloin with Summer Tomatoes and Blue Cheese

Ancho & Coffee Rubbed Tenderloin with Summer Tomatoes and Blue Cheese

Awaken your tastebuds with the perfect summertime recipe. Savory ancho-coffee rubbed 1855 Black Angus Beef Tenderloin paired with juicy heirloom tomatoes and piquant blue cheese drizzled with olive oil and balsamic captures the season and your senses!

Prep Time: 10 Minutes
Cook Time: 16 Minutes
Servings: 4

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Ingredients

  • 4 6-8 oz. 1855 Black Angus Beef tenderloins
  • 4 Tbsp ancho-coffee rub (recipe below)
  • 3 heirloom tomatoes, or high-quality tomatoes of your choice
  • 1 shallot, finely minced
  • 1 Tbsp fresh chives, finely minced
  • 1 orange, rinsed & dried
  • Freshly ground black pepper, to taste
  • Coarse sea salt, to taste
  • 2 oz. blue cheese, crumbled
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp high-quality balsamic vinegar
  • Equipment
  • 1 grill, hardwood charcoal preferred
  • 1 citrus zester
  • Grilling tongs
  • Nonstick spray
  • Ancho Coffee Rub
  • 1 Tbsp kosher salt
  • 1 Tbsp ground dried ancho chili
  • 2 tsp demerara sugar
  • 2 tsp ground coffee
  • 2 tsp granulated garlic
  • 2 tsp sweet, smoked paprika
  • 1 tsp fresh ground black pepper

Instructions

For The Ancho Coffee Rub

  1. Combine all ingredients, mix well, and store in an airtight container for up to 4 weeks.

To Assemble

  1. Slice tomatoes in ½-inch-thick slices; lay on serving plate.
  2. Generously season the tomatoes with the shallots, chives, sea salt, and pepper.
  3. Drizzle olive oil and balsamic all over the tomatoes.
  4. Using citrus zester, zest about half of the orange over the tomatoes.
  5. Scatter the blue cheese over the tomatoes.
  6. Preheat coals or grill to manufacturer specifications.
  7. Liberally season tenderloins with the ancho coffee rub.
  8. Grill to 145oF internal temperature.
  9. Rest on a sheet pan lined with a rack for 8 minutes before serving.

Chef Jimmy Papadopoulos

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