Coffee Crusted Beef Tenderloin With Dijon Cream
- 2 teaspoons instant coffee granules
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 1 lb beef tenderloin (center cut)
- 1 tablespoon vegetable oil
- 1 tablespoon Dijon mustard
- 1/2 cup mayonnaise or salad dressing
- 1/2 teaspoon salt
- 4 large leaf lettuce leaves, torn into 24 small pieces
- 2 whole-grain French dinner rolls, cut into 24 (1/4-inch) slices
- 24 small thyme sprigs
- Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
- Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
- Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
- To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.