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Tiffany Lee Gaston

Having recently had this at a friends home, I knew instantly I had to make this for myself.   It was out of this world good!  The kids were all over it like vultures.  I’m glad it was decaf!  This had such a full-bodied flavor and it was simply outstanding.  Using a great cut of meat like this is good on its own without doing much to it, but the addition of these flavors in combination with one another was an all new experience.

After some minor tweaks, I was able to call this delicious dish Paleo and lost none of the experience.  I think the family will be happy to know I will be serving this on Christmas Day.  You can thank me later!


Beef tenderloin trimmed and silver skin removed

1/4 cup finely ground espresso (coffee would work too)

1 tsp cayenne

2 tbsp paprika

1 tsp coriander

1 tsp chili powder

1 tsp sea salt

1 tsp  freshly ground black pepper

2 tsp adobo (chipotle) chili powder

1/2 c honey


Preheat oven to 450 degrees.

After combining all of the dry rub ingredients, pat the tenderloin dry with paper towels and place on a rack in a roasting pan and allow to sit and reach  room temperature.  Drizzle and coat thoroughly with honey.  Using your hands to rub it all over the meat is the easiest way to coat evenly.  Then cover with dry rub mixture completely.

Place roast in oven and immediately turn down to 400 degrees.  Cook for an internal temperature of 130 degrees for rare or 145 degrees for medium.  Let rest for 10-15 minutes before slicing.