Wonderful variation on filet mignon.


  • 6 to 8 lb center-cut beef tenderloin
  • 1-½ cup ground decaf coffee
  • 1-½ cup soy sauce


Trim the narrow end off the tenderloin, since it will get overdone if it's cooked with the rest of the piece. Marinate the tenderloin in the soy sauce and coffee grounds for a day, in a large plastic bag. Place over high heat on a grill and sear the meat on all sides, 5 to 6 minutes. Turn the grill down and roast until the center reaches 120°F, about 25 minutes for medium-rare (15-20 minutes for the small piece). Remove the roast from the heat and place on a cutting board. Loosely cover and let rest for 10 minutes before carving.

Arrange a bed of watercress or arugula on a large decorative platter. Carve the roast into filet steaks, about 1-1/4 inch thick. Arrange the slices on the watercress-covered platter.


This is easy to adapt to pre-cut steaks. Simply use prepared coffee in a 50-50 mixture with the soy, marinate the steaks overnight in the liquid, then season with pepper and grill as normal. The soy provides enough salt so you shouldn't need to add any more.

MacGourmet downloadBeef Tenderloin with Coffee-soy Marinade. To import, drag image to your MacGourmet recipe box.