COFFEE-RUBBED BEEF TENDERLOIN WITH CHARRED CHIPOTLE SALSA
Smoking is the new grilling. This recipe was created by Steven Raichlen specifically for the outstanding flavor of the Pit Barrel®. A must-try for BBQ foodies.
Author: Steven Raichlen
INGREDIENTS
CHIPOTLE SALSA
- 2 large ripe red tomatoes
- 1 small white onion, quartered
- 2 garlic cloves, peeled and skewered
- 1 canned chipotle chili, finely chopped (with 2 tsp juices)
- 3 tbsp chopped cilantro
- 2 tbsp fresh lime juice
- Salt and ground black pepper to taste
BEEF & RUB
- 1 trimmed beef tenderloin (about 4 lbs)
- 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
DIRECTIONS
- Light your Pit Barrel® according to instructions.
- Char tomatoes, onion, and garlic directly in the embers. Remove skins and roughly chop.
- Combine charred vegetables, chipotle, and cilantro in a food processor and coarsely puree. Stir in lime juice, salt, and pepper. Transfer salsa to a bowl.
- Make the rub by combining coffee, salt, brown sugar, black pepper, chili powder, and cumin.
- Prepare the tenderloin by folding the thin tail under and tying with butcher’s string. Secure the thick end on a Pit Barrel® hook.
- Rub with olive oil and season generously with the coffee rub.
- Suspend inside the Pit Barrel® and cook until internal temperature reaches 125°F (medium-rare).
- Rest for 5 minutes, remove strings, carve, and serve with chipotle salsa.
RECIPE NOTE
Desired Internal Temperature: 125°F
