Fillet of Beef Grilled in Coffee Beans with a Velvet Chili Sauce

By Beacon Staff

Firing up the grill offers an easy way to entertain during your summer get-togethers with out-of-town guests.

Creating a dinner that can be cooked entirely on the grill makes for an easy and successful meal – no kitchen cleanups, and the end result is flavorful, fresh foods.

For instance, try grilling farmers market vegetables and potatoes as an addition to your main protein dish.

When I was entertaining last summer, I wanted to stretch my imagination when preparing tenderloin of beef on the grill.

My research led me to this recipe that combines coffee beans and meat.

I used tenderloin, but any cut of meat will work, including steaks and roasts.

Serves: 8 to 10


  • 3 tbsp. olive oil
  • 2 tbsp. roasted garlic
  • 1 cup diced onion
  • 4 oz. ancho chili, chopped
  • 3 oz. tomato paste
  • 1 cup of espresso coffee
  • 3/4 cup roasted red peppers
  • 1 cup chicken stock
  • 2 tbsp. chili powder
  • 4 tbsp. high-quality cocoa powder
  • 1 1/2 cups of veal demi-glace
  • 4 tbsp. unsalted butter, cold and diced
  • Salt and pepper, to taste
  • 6 tbsp. grape seed oil
  • 3 tbsp. butter
  • 8 to 10 center cuts of filet mignon
  • 2 cups dark coffee beans, finely ground

Preparing the Velvet Chili Sauce

Heat olive oil in a heavy-bottom sauté pan (to prevent burning).

Sauté garlic, onions and ancho chili for 3 minutes.

Add tomato paste to the vegetables and cook an additional 3 minutes.

Add espresso coffee and deglaze the pan. Simmer for 4 minutes.

Add red peppers, chicken stock, chili powder, and cocoa powder.

Add salt and pepper to taste.

Allow to simmer for 30 minutes.

Place the mixture in a blender and blend for 3-4 minutes until smooth.

While blending the last minute, add the demi-glace and butter one tablespoon at a time to finish your velvet textured sauce.

Grilling the Tenderloins

Remember to offset your grill heat (the meat should not be cooked directly over the fire – this will prevent over browning which could make the coffee bitter).

Coat the filets with grape seed oil and coat in coffee grounds.

Place filets on grill and cook 4 minutes on each side. (For medium rare, the internal temperature should be around 132 degrees.)

When you have reached the desired internal temperature, place on a wired rack and let the filet rest for 3-4 minutes.

Place filet on the plate and cover in sauce; or, cut the filet in half first, sauce the plate, and display 2 pieces of filet to show the medium rare inside.

Demi-glace and stocks can be a challenge to prepare, so if you would like to pre-order these items from the Eagle’s Nest Café at FVCC, please email me at, and we’ll prepare them for you.

Bon Appétit!

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