Lots of googling showed me I could use coffee in a rub for meat, so that's what I decided to do -- I'd make a coffee rubbed roast and serve it with a creamy coffee-infused pan sauce. And, hopefully, it wouldn't be gross. I used an eye of round roast, because it were on sale and if I was going to ruin a perfectly nice piece of meat then it might as well be a cheap one!
Coffee & Cocoa Rubbed Beef RoastYield: 6 servings
- 1 3± lb eye round roast
- 1 Tbsp espresso powder
- 1 Tbsp cocoa powder (baking, not drinking)
- ½ Tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
- Preheat oven to 500°F. While oven preheats, combine coffee, cocoa, paprika, pepper, and salt. Rub thoroughly all over roast.
- Place the roast, fat-side up, in an oven-safe skillet in the oven. Reduce temperature to 475°F. Roast for 7 minutes per pound. Turn off the oven and let the roast sit in the hot oven for 2½ hours. (Seriously, just leave it alone in there. It will be okay).
- Remove roast from pan, tent loosely with foil, and allow to rest while you make the sauce.
The roast turned out pretty well. The coffee and cocoa flavors were rather negligible, even the crusty ends were just ... beefy. And that was okay, really, as the beef was perfectly roasted. I used my mom's high-heat start, long-rest roasting method where she starts the beef with a blast of heat and then lets it rest in the slowly cooling oven for hours. It sounds like a foolhardy experiment in food poisoning, but her Christmas roasts are always thing of beauty.
Coffee-Infused Creamy Pan Sauce
- 1 tsp espresso powder
- ½ cup Malbec [or whatever red you're drinking]
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 Tbsp unsalted butter
- salt and pepper
- browning sauce, if desired.
- Whisk the espresso powder into the wine and set aside.
- Heat the skillet over medium-high. Add in the wine mixture and cook, scraping up any crispy bits from the bottom of the skillet, until the wine is reduced to a thin layer liquid.
- Turn the heat down to medium and remove the pan from the heat. Whisk in the heavy cream and return the pan to the heat. Simmer for 3-4 minutes or until it is thickened.
- Whisk in the mustard and, tablespoon by tablespoon, the butter. Season with salt and pepper as needed. Darken with a little browning sauce, if the sauce is too milky-looking for your liking.
The sauce definitely tasted of coffee, but it balanced nicely with the wine. It was quite thick and I'm thinking I'd reduce the wine mixture a bit less next time. Yes, there will probably be a next time as, to my surprise, The Husband really liked the roast and its sauce! I thought, at the very least, he'd think the sauce was too strongly flavored, but he sopped up every last splodge of it with his beef. You think you know someone!