Beef Tenderloin with Balsamic Coffee Sauce

Beef Tenderloin with Balsamic Coffee Sauce

This full flavoured entree is guaranteed to satisfy your appetite! Recipe courtesy of

  • Ingredients

    3/4 tsp coarsely ground black pepper (4 mL)

    1/2 tsp garlic powder (2 mL)

    1/2 tsp onion powder (2 mL)

    1/2 tsp salt (2 mL)

    4 -5 oz beef tenderloin steaks, about 1 inch (2.5 cm) thick (4-140 g each)

    2 Tbsp canola oil (30 mL)

    4 large shallots, peeled and finely chopped (4)

    6 oz sliced portabella mushrooms (170 g)

    3/4 cup strong coffee (175 mL)

    1/4 cup balsamic vinegar (60 mL)

  • Directions

    1. Preheat oven to 200 °F (400 C).

    2. In small bowl, combine black pepper, garlic powder, onion powder and 1/4 tsp (1 mL) salt. Sprinkle both sides of steaks with spice mixture, pressing down with fingertips to adhere. Set aside. Let stand for 15 minutes.

    3. Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium-high heat. Cook steaks 4 minutes, turn and cook 2 to 4 minutes longer or until desired doneness. Place steaks on separate plate and place in oven to keep warm.

    4. Heat remaining 1 Tbsp canola oil to pan residue in skillet, cook shallots 15 seconds, stirring constantly. Add mushrooms and cook 3 minutes or until tender, stirring frequently, using two utensils as you would with stir-fry. Spoon equal amounts over beef and return to oven to keep warm.

    5. To skillet, add coffee, vinegar and remaining 1/4 tsp (1 mL) salt. Bring to a boil over medium-high heat, continue to boil 4 or so minutes or until reduced to 1/4 cup (60 mL). Spoon over all and top with additional coarsely ground black pepper, if desired.

Nutritional Analysis

Serving Size
3 1/2 oz/105 g beef, 1/3 cup (75 mL) mushroom mixture and 1 Tbsp (60 mL) sauce.
Total Fat
8 g
Saturated Fat
1 g
20 g
320 mg
15 g
1 g
10 g

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