Welcome to Christmas dinner — this espresso-crusted filet is arriving at the table.
I’m dreaming of this plate tonight. I’ve always said my mom’s pot roast with mashed potatoes is my favorite, but this espresso-crusted tenderloin might be changing my mind. It’s a celebration-worthy meal — rich, savory, and a little unexpected.
This dish is a twist on a classic herb-butter tenderloin I shared a few years ago. We adore that recipe, and my family has long served beef tenderloin for Christmas. My grandmother’s simple, elegant menu — twice-baked potatoes, green beans, maybe a roll, and her frozen cranberry salad — inspired a lot of holiday meals growing up. I often take those classics and give them a twist, and this is one of my favorites.
The flavor combination here is fantastic: sweet brown sugar, garlic, coarse salt and the deep, roasted notes of espresso powder. I use instant espresso powder instead of coffee grounds so the flavor is bold without adding gritty texture. The rub forms a slight crust from the sugar and salt, and the pan drippings turn into a flavorful sauce that I like to reduce a bit more before serving.
I also love cooking the tenderloin directly in a roasting pan instead of on a rack — it lets the spices and juices mingle and creates a delicious sauce. Serve the filet sliced and spoon the pan sauce over it, or save slices for sandwiches the next day; horseradish is a great contrast to the smoky-sweet crust.
Leftovers are outstanding
Seriously — the next-day sandwich or nacho topping is a highlight. For sides, I recommend a truffle sage risotto and cacio e pepe Brussels sprouts. The risotto is classic creamy arborio rice finished with truffle oil, truffle salt and crisped sage; the Brussels add a bright, punchy accompaniment.
This is an ideal holiday meal. If you’re cooking for fewer people, use filet mignons and apply the same spice mix for a quicker dinner. Make extra Brussels — trust me.
This meal is a splurge, but perfect for the most wonderful time of year.
Espresso Crusted Filet with Truffle Risotto
Espresso Crusted Beef Tenderloin with Truffle Sage Risotto
6
people
1 hr
3 hrs
4 hrs
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Ingredients
- 1 (3 pound) trimmed beef tenderloin
- 2 teaspoon kosher salt
- 2 teaspoon freshly cracked black pepper
- ¼ cup brown sugar
- 1 ½ teaspoons instant espresso powder
- 1 teaspoon garlic powder
- 1 red onion, chopped
- 6 tablespoons unsalted butter for melting
- cacio e pepe brussels, for serving
Truffle Sage Risotto
- 6 to 8 cups chicken stock
- 4 tablespoons unsalted butter
- 1 handful fresh sage, 12 to 15 leaves
- 2 garlic cloves, minced
- 2 cups arborio rice
- 1 1/2 cups Chardonnay
- 1 cup freshly grated parmesan cheese
- 2 tablespoons truffle oil
- ½ teaspoon truffle salt
Instructions
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For best results start a day or two ahead. Tie the tenderloin with kitchen twine so it cooks evenly.
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Place the tenderloin on a wire rack set over a baking sheet. Season generously with salt and pepper, then refrigerate uncovered overnight.
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Remove the beef from the fridge at least an hour before roasting so it reaches room temperature.
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Preheat the oven to 225°F. Put the tenderloin in a roasting pan with the chopped onions. Mix the brown sugar, espresso powder and garlic powder and rub over the tenderloin.
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Roast on the center rack for about 2½ to 3 hours for a 3-pound tenderloin, or until the internal temperature reaches 120–125°F. Remove and let rest for 10 minutes.
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While the beef rests, melt the butter in a saucepan. A touch of browning is fine but don’t overdo it — you’ll use this under the broiler.
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Move an oven rack about 6 inches from the broiler and heat to high. Spoon melted butter over the roast and broil, turning every 30 seconds and spooning more butter, until the outside is golden and browned, about 2–3 minutes total. Watch closely.
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Transfer the beef to a cutting board. Set the roasting pan over medium-low heat on the stove, scrape up any browned bits and simmer a minute or two to thicken into a sauce. Slice the filet into 1-inch pieces and serve with the truffle risotto.
Truffle Sage Risotto
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Warm the chicken stock in a pot and keep it at a gentle simmer.
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Crisp the sage: melt 1 tablespoon butter in a small pan, add the sage leaves and cook 1–2 minutes until crisp. Drain on paper towels and reserve the butter.
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In a saucepan over medium-low heat, melt the remaining butter. Add the arborio rice and garlic and cook, stirring often, until the rice becomes translucent, about 5 minutes. Pour in the Chardonnay and stir until absorbed.
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Add warm stock in thirds, stirring continuously and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender but still moist, about 20–25 minutes total. If needed, add more stock to reach the right consistency.
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Finish by stirring in the truffle oil, truffle salt, reserved sage butter and the parmesan. Top with the crispy sage and serve immediately alongside the sliced tenderloin.
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