09/25/2026
🥩 It’s Flavorful Friday!
There’s something about the seasons starting to change that makes us crave a little more comfort on the plate. Cooler evenings, cozy flavors, and meals that beg to be lingered over.
Tonight we’re digging into Coffee-Rubbed Beef Tenderloin with Roasted Root Vegetables. It’s rich, tender, and full of cozy, roasted flavor with a hint of bitter cocoa warmth.
We’re pouring the Doubleback Cabernet Sauvignon. Hailing from the Walla Walla Valley, this wine’s firm tannins cut through the richness of the beef, while its secondary notes of to***co and cocoa perfectly mirror the savory coffee and cocoa in our rub.
Coffee-Rubbed Beef Tenderloin
Ingredients:
2 lb beef tenderloin
1 tbsp ground coffee
1 tsp cocoa powder
1 tsp garlic powder
1/2 tsp smoked paprika
Salt & pepper
1 tbsp olive oil
Roasted Roots:
2 carrots, chopped
2 parsnips, chopped
2 beets, peeled and chopped
2 tbsp olive oil
Salt & pepper
Instructions:
Combine coffee, cocoa, spices, salt, and pepper. Rub onto tenderloin with olive oil. Let sit 30 min.
Roast tenderloin at 425°F for 25–30 mins or until medium-rare.
Toss root vegetables in olive oil, salt, and pepper; roast at 400°F for 30–35 mins.
Slice tenderloin and serve with roasted vegetables.
Cheers to bold bites and bolder pours! 🍷
