Reynolds Kitchens Endless Table / Espresso Coriander Beef Tenderloin

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The Endless Table. Sounds super cool/is super cool.

I was recently invited to be a part of the Endless Table from Reynolds Kitchens, an amazing collaboration of recipe developers, Instagramers, and food bloggers working together to create delicious meals. The Reynolds Kitchens Instagram is completely amazing, showcasing multiple dishes on a single tabletop – it’s like having a bird’s eye view into an epic feast with friends and family.

Reynolds Wrap is a product I use in my own kitchen almost daily, and makes life significantly easier: recipes are made better, clean up made easier, and possibilities, endless. (As I write this, I have potatoes bundled with Reynolds Wrap on a smoker). I’m a big fan, what can I say.

Want to see what I mean by the Endless Table? Of course you do. Check out this video.

I was so happy to be able to develop recipes centered around Fall & Holiday themes, my absolute favorite time of the year. So comforting and full of flavor.

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For all of my recipes, and so many more perfect options for this holiday season, head to http://bit.ly/1PWGkJ5.

Here is a recipe for my Espresso Coriander Beef Tenderloin main dish. A particularly special meal calls for an epic main course, and this one is perfect for your holiday meal.

Espresso Coriander Brown Sugar Beef Tenderloin 

1 4lb beef tenderloin, fat trimmed

2 tablespoons ground espresso

1 tablespoon brown sugar

1 1/2 teaspoons ground coriander

1/2 teaspoon cumin

1 teaspoon paprika

3/4 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

Olive oil, for the rack

Pre-heat your oven to 425 degrees.

Trim any excess fat from your beef (you could also ask your butcher to do this).

In a small bowl, combine all of the spices for your rub, and stir together.  Coat all sides of your tenderloin with the spice rub, creating a crust around the beef.

Line a baking tray with Reynolds foil. Place a rack on top of the tray, and season it lightly with olive oil to help prevent the roast sticking. 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).

Remove from the oven and cover with foil. Let stand for 15 minutes. (The internal temperature of the roast will increase to 145 degrees while resting.)

Cut into 1/2 inch slices and serve.

For more Endless Table recipes, head to http://bit.ly/1PWGkJ5

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5 Comments

  1. Sabrina says:

    Wow, this looks amazing!

    Like

  2. Blissyjay says:

    What is the side dish?…mushrooms…baby potatoes maybe?

    Like

  3. Metya says:

    oh, this is so mouth watering…

    Like

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