beef in coffee grounds preparation
 

was just reading about a restaurant where the tenderloin is coated in ground Kona coffee and then roasted. The writer/reviewer went on to state that, "I had my doubts, but darned if the Hawaiian coffee crust didn't seal in the moisture and subtly boost the flavor of the mild beef."

Anyone had this type/style preparation?

I've not had it but a quick google revealed kona coffee roasted rack of lamb and kona coffee pork chop. Interesting.

A friend mentioned the recipe & said it was very good. Her recipe coats tenderloin (beef or pork) in Kona coffee grounds & cooked on out door grill - to the side of the coals vs. directly over coals. If using gas grill - ignite 1 side & place meat on the other side.

I logged it in my "gotta try this" file but haven't prepared it yet.

Never heard of that, but I have coated boston butts in mayonaise and slow roasted. Once you crack the shell the juice and meat just falls out. Great taste.

I'll have to try the Kona. :)

That seems a little tricky to pull off. Here's a link to what seems like an easier coffee/meat combo from epicurious: http://www.epicurious.com/recipes/re...s/views/107596
If anyone tries any of these, please let us know how they turn out!

There's a restaurant here in Houston called Cafe Red Onion that has had a coffee crusted filet on their menu for a while and it's fantastic. It tastes blackened. Too bad it's only 4 oz.