Espresso Beef Tenderloin Filet with Tawny Port Sauce

Lynnda Cloutier


Another good one from Costco


★★★★★ 1 vote



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2 beef tenderloin filets, 8 to 10 oz. each
1 oz. olive oil
espresso seasoning rub:
1 1/2 tbsp. fine ground dark roast coffee beans
1/2 tbsp. granulated garlic
1/2 tbsp. chili powder
1 tbsp. freshly ground black pepper
1 tbsp. kosher salt or coarse ground sea salt
1 tbsp. dark brown sugar
tawny port sauce:
4 oz. tawny port
1 tbsp. fresh thyme leaves, chopped
1 garlic clove, minced
4 oz. high quality beef stock
1 tbsp. butter, softened
kosher salt or sea salt
1 tsp. cornstarch
1 tbsp. water

How to Make Espresso Beef Tenderloin Filet with Tawny Port Sauce


  • 1To make the rub, mix all ingredients in a mixing bowl. Set aside. Preheat oven to 400. Coat each filet generously with the rub. Preheat an ovenproof saute pan over medium high heat. Add olive oil to pan. Put both filets in pan and sear on one side for about 4 minutes. Turn filets over and transfer pan to oven for about 6 to 8 minutes for medium rare. Add 1 1/2 minutes of cooking time for each degree of doneness. Remove filets from oven and put on plate. Let rest while making sauce. To make sauce, return pan to stovetop over medium high heat. Add port to pan and simmer for about 3 minutes or until reduced by half. Add thyme, garlic, stock, butter and salt and pepper to taste. Reduce heat to medium low so that the sauce simmers. Put cornstarch and water in a bowl. Stir to mix. If sauce is not as thick as you would like, add a teaspoon of the cornstarch mixture and stir for 10 seconds. Repeat until desired consistency is achieved. Slice filets across grain into three equal pieces. Overlap slices on each plate and top with sauce. Makes 2 servings. This dish goes well with a full bodied red wine.
    Cooking the Costco way

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About Espresso Beef Tenderloin Filet with Tawny Port Sauce

Course/Dish: Beef

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