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Coffee-Crusted Beef Steak with Warm Salad

Have you ever imagined to put together beef and coffee? It's not a classic combo, but, trust us, it's a worthy one! Pair the coffee-crusted beef steak with a light warm salad for a fresh touch!
Have you ever imagined to put together beef and coffee? It's not a classic combo, but, trust us, it's a worthy one! Pair the coffee-crusted beef steak with a light warm salad for a fresh touch!

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Ingredients

1 tablespoon salt
1 tablespoon ground coffee
1 tablespoon brown sugar
pepper
1 pound beef tenderloin
2 tablespoons of of olive oil
½ romaine lettuce
1 red onion
10 cherry tomatoes
½ lime
salt
2 ounces of shimeji mushroom
6 baby corns
1 red chili, slices

Ingredients

Steps

1
Done

Preheat the oven to 360 degrees F/180 degrees C.

2
Done

Add the salt, coffee, brown sugar, and pepper in a bowl.

3
Done

Mix and use them to coat the beef tenderloin.

4
Done

Heat 1 tablespoon of olive oil in a skillet on medium heat. Start cooking the beef.

5
Done

Cook it for about 3 minutes per side.

6
Done

Transfer the meat onto a baking tray, insert a meat thermometer into it, and transfer it to the oven. Roast the meat until the thermometer reaches to 160 degrees F/70 degrees C.

7
Done

Meanwhile, chop the lettuce, slice the onion, and halve the cherry tomatoes.

8
Done

Mix the lettuce, onion, and cherry tomatoes in a salad bowl.

9
Done

Squeeze the lemon juice and season with salt.

10
Done

When the meat is done, take it out and let it rest for 10 minutes.

11
Done

Add a few drops of vegetable oil in a skillet and add the Shimeji mushrooms, baby corns, and chili slices.

12
Done

Stir and cook them until the baby corn turns golden brown, about 1-2 minutes. Mix them with the lettuce salad.

13
Done

Slice the coffee-crusted beef steak and serve it with warm salad.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

822 kcal
Calories
52 g
Protein
77 g
Fat
35 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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