One Christmas morning in the mid-1990s, chef Robert Del Grande spilled coffee grounds all over the cutting board he was about to use to prep the day’s roasts—and he decided to just go with it. “He thought back on a conversation he’d once had with a friend about the meaty quality of coffee,” wrote Margo True in a November 2006 story about Del Grande’s Cafe Annie in Houston. “In a second, he was rolling the filets in the coffee. The ground beans formed a rich, unctuous crust.” Today the place is called the Annie Cafe & Bar, but Del Grande remains its executive chef, and coffee-crusted tenderloin beef is still on the menu. For more of our very best Christmas dinners, check out all of our recipes here.
Featured in: "This Christmas, Consider the Cow."
- 4 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 4 medium garlic cloves, peeled
- 2 canned chipotle chiles in adobo
- 1⁄2 small white onion, finely chopped (about ¼ cup)
- 1⁄4 cup extra-virgin olive oil, divided
- 2 tbsp. light brown sugar
- 2 tbsp. red wine vinegar
- Kosher salt and freshly ground black pepper
- One 2-lb. beef tenderloin roast, tied with butcher’s twine at ½-in. intervals
- 3 tbsp. very finely ground coffee
- 1 tbsp. cocoa powder
- 1⁄8 tsp. ground cinnamon