Coffee-Rubbed Beef Tenderloin With Charred Chipotle Salsa
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Cook Time: 30-40 Mins* | Desired Temp: 125º
*Cook times may vary
- 1 trimmed beef tenderloin, about 4lbs
- 1 Tbsp extra virgin olive oil
For the Chipotle Salsa:
- 2 large ripe red tomatoes
- 1 small white onion, quartered through the root end
- 2 cloves 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
For the beef and rub:
1/4 c ground coffee
1 Tbsp coarse salt
1 Tbsp brown sugar
1 Tbsp ground black pepper
2 tsp ancho chili powder
1 tsp ground cumin
Light your Pit Barrel® Cooker (PBC) 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 PBC hook. Rub with olive oil, then season generously with the rub.
Suspend the meat from the hook inside the PBC. 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.