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Coffee Crusted Beef Tenderloin with Macadamia Romesco

Coffee Rub & Steak

  • 1 Tablespoon Ground Ahualoa Dark Roast Coffee
  • ¼ tsp Sea Salt
  • ¼ tsp ground black pepper
  • 3 oz Beef Tenderloin Steak

Macadamia Romesco

  • ½ cup macadamia nuts
  • 2 each sweet red cherry peppers
  • 1 each yellow pepper
  • 1 large roma tomato
  • 3 each cloves of garlic
  • 1 tbsp rice vinegar
  • 1 tbsp Spanish paprika
  • 1 tsp Sea Salt
  • ¼ cup macadamia nut oil


  1. In a 350 degree oven roast mac nuts for 10 minutes or until golden brown.
  2. On a separate pan roast place the peppers, garlic, and tomato. Drizzle with macadamia oil and roast for 30 minutes until the skin of peppers and tomatoes are turning brown.
  3. Remove from the oven and remove the skin and seeds from the peppers and tomato.
  4. Place peppers and tomato in food processor with garlic, macadamia nuts, vinegar, paprika, salt. While processor is running, drizzle in remaining macadamia nut oil.

For the Steak

  1. Mix rub ingredients together. Rub onto tenderloin steak until it is completely encrusted. Heat 2 Tbsp of macadamia nut oil in a saute pan over medium high heat.
  2. When oil is hot, sear the steak for 30 seconds. Rotate and repeat on all sides of the steak.
  3. Let steak rest for 5 minutes before slicing thin on a bias. Serve plated over Macadamia Romesco.


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