Coffee-Rubbed Beef Tenderloin With Charred Chipotle Salsa
Smoking is the new grilling. This recipe is created by Steven Raichlen specifically for the outstanding flavor of the Pit Barrel®. Must-try for BBQ foodies.
2 large ripe red tomatoes
1 small white onion, quartered through the root end
2 garlic cloves, peeled, skewered on a toothpick or skewer
1 canned chipotle chili, finely chopped, with 2 tsp juices
3 tbsp chopped cilantro
2 tbsp fresh lime juice
- Salt and ground black pepper
1 trimmed beef tenderloin, about 4lbs
1 tbsp extra virgin olive oil
1/4 cup ground coffee
1 tbsp coarse salt
1 tbsp brown sugar
1 tbsp ground black pepper
2 tsp ancho chili powder
1 tsp ground cumin
Beef and Rub
Light your Pit Barrel® according to the instructions.
Char the tomatoes, onion, and garlic directly in the embers. Remove the tomato skins and charred onion skin. Roughly chop the vegetables. Place the charred vegetables, chipotle, and cilantro in a food processor and coarsely puree. Work in the lime juice and salt and pepper to taste. Transfer the salsa to a bowl for serving.
Make the rub: In a small bowl, combine the coffee, salt, brown sugar, black pepper, chili powder, and cumin.
Prepare the meat: Fold the thinnest part of the tenderloin (the tail) back and tie with butcher’s string. Continue tying the meat at intervals. Secure the head of the tenderloin (the thickest part) on a Pit Barrel® hook. Rub with olive oil, then season generously with the rub.
Suspend the meat from the hook inside the Pit Barrel®. Roast until the internal temperature of the meat is 125 degrees (medium-rare). Let rest for 5 minutes, then remove the strings.
Carve and serve with the salsa.
Desired Temp: 125º