Coffee-crusted beef loin with horseradish sauce

Votes: 1

Time: 8 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1028, total fat 85 G., saturated fats 36 G., proteins 48 G., carbohydrates 12 G., fiber 1 G., cholesterol 216 mg, sodium 1157 mg, sugar 6 G.

Beef loin on the bone is marinated for several hours in a coffee brine, then rubbed with a spice mixture of ground coffee and brown sugar and grilled to a wonderfully sweet and spicy crust. The inside of the meat is juicy and tender. Make a quick sour cream and horseradish sauce to go with it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brine

4 cups of brewed French roast coffee
0.5 cup coarse salt
Beef loin on three bones, approximately 2.5 kg.

Spice mix

1/4 cup plain breadcrumbs
1/4 cup ground French roast coffee or espresso
1/4 cup dark brown sugar
2 tablespoons chopped fresh Italian parsley
1.5 tsp ground sage
1.5 tsp hot Hungarian paprika
1.5 tsp garlic powder
1.5 tsp coarse salt
0.5 tsp ground white pepper
Freshly ground black pepper

Grilling and serving

0.33 ml coffee beer

Horseradish sauce

1 cup sour cream
3 heaping tablespoons of horseradish
2 drops of Worcestershire sauce
Special equipment: disposable aluminum tray

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Brine:

In a large bowl, combine the coffee, salt, and 4 cups of warm water and stir to dissolve the salt. Add the beef. If the brine doesn't completely cover the meat, either flip it over after a few hours or transfer the brine to a large zip-lock bag, add the loin, and seal tightly to completely cover the meat. Refrigerate for 8-12 hours.
Spice mix:

In a small bowl, combine breadcrumbs, ground coffee, brown sugar, parsley, sage, paprika, garlic powder, salt, white pepper, and a couple of pinches of coarsely ground black pepper.

Remove the meat from the brine and pat dry thoroughly with a paper towel (discard the brine). Using your hands, rub the spice mixture into the meat on all sides, gently massaging it into the flesh. Let it sit on the counter to come to room temperature, about 2 hours.
Place a drip pan under the grill grate and pour the beer into it. Preheat the grill to medium heat (175-200°C).
Frying and serving:

Place the loin, bone-side down, directly on the grill over a drip tray using indirect heat. Close the grill and cook until medium-rare (115°F/48°C), about 1 hour and 40 minutes. Remove from the grill, cover with foil, and let rest for 20 minutes.
Cut the loin between the ribs and serve. Alternatively, slice the meat. Serve with horseradish sauce.

Horseradish sauce:
In a small bowl, combine sour cream, horseradish, and Worcestershire sauce. Refrigerate until ready to serve.