• 1 large end piece aged choice beef tenderloin (about 3-pounds), tied and trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Blender Bearnaise Sauce, recipe follows


Preheat oven to 400 degrees F.

Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.


Bearnaise Sauce:

  • 1 bunch fresh tarragon
  • 2 shallots, minced
  • 1/4 c. champagne vinegar
  • 1/4 c. dry white wine
  • 3 egg yolks*
  • 1 stick butter, melted
  • Salt and freshly ground black pepper

Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.


From “Latin Grilling”: Many people are surprised when they hear that the first ingredient in this rub is instant espresso powder. While it may seem unorthodox, the coffee conveys a deep, rich flavor that accentuates the beef’s meaty essence. The rest of the rub ingredients are there to season the beef, not flavor it; the combination results in an incredibly tasty steak.

Coffee rub:

  • 6 tablespoons instant espresso powder
  • 2 tablespoons Spanish paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • ï¾¼ cup packed brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 8 (1-pound) bone-in rib-eye steaks
  • Vegetable oil

Place all of the rub ingredients in a bowl and stir until well combined.

Sprinkle about 1/4 cup of the spice blend onto your cutting board and put the steak on it, pressing down. Lift the steak and press down on areas to which the rub has not adhered. Turn the steak over and press it down to coat the other side. When you are done, you should not be able to see any meat through the spices. Set aside and repeat with the remaining steaks, adding spice rub to the board as necessary.

Allow the steaks to rest for about 10 minutes before grilling.  We also like to cut the filet into 1″ thick steaks and grill them over high heat, for about 5 minutes per side, being careful not to burn.  Cook until just medium-rare, reducing heat if necessary.