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Espresso Coriander Brown Sugar Beef Tenderloin

Rated as 5 out of 5 Stars

"This show-stopping entrée is sure to draw a crowd from Dennis Prescott of Dennis The Prescott."
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1 h 10 m servings 972 cals
Original recipe yields 4 servings


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  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Set aside.
  2. Trim any excess fat from the tenderloin.
  3. In a small bowl, combine espresso, brown sugar, and spices for the rub. Coat all sides of the tenderloin with the rub, creating a crust around the beef.
  4. Place a rack on top of the foil-lined sheet and brush lightly with olive oil. Set the beef on your prepared rack and insert an oven-safe meat thermometer into the center. Roast, uncovered, for 50-60 minutes, or until the thermometer reads 135 degrees (for medium rare).
  5. Remove from the oven and cover with foil. Let stand for 15 minutes. The internal temperature of the roast will increase to 145 degrees F while resting. Cut into 1/2-inch slices and serve.


  • Dennis The Prescott (
  • Reynolds Kitchens Tips:
  • Line your baking sheet with Reynolds Wrap® Aluminum Foil for quick, easy cleanup.
  • For easier, faster prep, ask your butcher to trim your tenderloin for you.

Nutrition Facts

Per Serving: 972 calories; 73.5 g fat; 5.1 g carbohydrates; 68.3 g protein; 241 mg cholesterol; 494 mg sodium. Full nutrition

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loved it!

Followed the recipe exactly as written. Was wonderful. Definitely will use this recipe for my next beef tenderloin.