Coffee Crusted Beef Tenderloin 

Made this recipe tonight. It was absolutely amazing! Thank you Chef Tom and All Things Barbecue for this fantastic take on tenderlion! To say it was a hit is an understatement!

The next Level of mouthwatering videos and recipes, it's simple great. Excellent Job Chef Tom again 👍👍👍

So this just got added to my meals to try for these holiday months. wow... I can't wait.

LOVE this channel, best BBQ recipes on RU-vid!

Made this today for Christmas dinner. The smoking was the easy part. With an outside temperature of 22 degrees and a 10-20 mph wind, getting the grill hot enough for the sear was a pain. It turned out really well and the Brie sauce was decadent. Thank you Chef Tom and keep up the great work.

is it just me or does anybody else 'like' the video before it even starts, cause you know the video is already going to be amazing....

Oh, my-I think you outdid anything you’ve ever made with this recipe!!

I am going to use that sauce with some racks of lamb this weekend. Can't wait to try it!

That sauce is decadent AF. Another win for Chef Tom.

Mannnn I then got so many recipes from you guys channel, I don't know what to cook first!! This white sauce kinda sealed the deal. I've never cooked beef tenderloin so I think this will be the first thing I try! Thanks for the great content Chef Tom!

I can't recommend this enough, it was fantastic! The sauce is out of this world, I followed the recipe exactly on the sauce but I had to use a homemade coffee rub I had and one of my favorite rubs "R-Smokin Honey Chipotle" rub on the tenderloin. I went on-line to order the rubs Chef Tom used first thing this morning, I plan to make it for guests this coming weekend using his recommended rubs. Chef Tom has never let me down, this is a winner!

Chef Tom is a God ... the guy is simply the best.

Looks fantastic! Can’t wait to do it, And you’re using one of my favorite rubs; Black OPS...😎 Thank you

Ummm... U had me at that sauce !!! My mouth is literally watering after viewing this vid ! Well done

Oh Hell.yes on the list todo....Nice job Chef Tom

Another great recipe. Thank you

Good Gawd... Every time I think I've seen the tastiest looking dish you go and up the ante. I will be trying this one!

Christmas dinner is going to be amazing this year with this recipe

This looks very good and the coffee crust is very interesting, gota give a try at christmas

That cream looks legit 🔥💯

Fantastic looking meal. You've outdone yourself on this one.

That looks delicious

Thats one of the best things ive ever seen on the tube ✌😎👍

Chef Tom you are killing me!!

Man that looks amazing!!!!1

Make me a showstopper burger, i want a smokey, juicy burger with some gourmet fries (the fries have to be a Chef Tom special no holding back) i live in the UK and your videos are very good and simple to follow. The production values are up there vey well shot and the colour palette used suits the video. No gimmicks, just pure food and flavour using the BBQ and rubs. I have made your lasagne 4 times and each time it gets better. We dont have many yoder smokers products here yet (Uk) so it would be nice to see them smash the market

Straight fire

Good idea for Thanksgiving!

Thats a Sharp knife

How could you dislike a BBQ video such as this???? It makes no sense!

" ... if you're not a garlic lover, dial it back ... " I love it.

Would really love to see you cook some Elk and maybe even some jerky from it sausage too just do a week of Elk recipies its hunting season an all ✌

How about a chef Tom smoked pecan pie? That's a staple at our table around the holidays

I’m going to do this on Saturday night. I bought my cryovacked tenderloin today (Tuesday). Will it be OK to keep in the refrigerator in the cryovack until Saturday or do I need to freeze it?

I'm assuming that sauce will work well on prime rib too?

Steak knife? Chef Tom: No thanks, I have my fork.

Hey Chef Tom- can you tell me what tool you used to remove the trap door on the diffuser plate, before turning smoker up to 475°? I need to get me one of those. 👍👍

I'm not a big fan of cheese but that sauce looks great. Any recommendations if I wouldn't want to use brie? Just omit it all together? Use some heavy cream in its place?

I love to make lomo saltado with my chain.

Can you substitute the bree for a milder cheese? If so what would you suggest.

Could you use what you’re trimming off fat, etc. (outside of the silver skin) for burgers and sausages?

I might just skip the Turkey this year after watching this one.

It looks like you made a medium filet. If we want it medium rare to rare, at what temp should we take the filet off? 115?

Can you tell me if I need to change this recipe for a Traeger and if I am cooking this for 25 people how much would I need.

I need a pair of those gloves!

What gloves are you using? My nitrites always melt or break open when I’m searing meat.

What's the best source for pellets? For me hard to find locally so I usually end up ordering Traeger pellets, while I have not been disappointed it never hurts to compare notes with other smoker fanatics!! Thanks in advance for the feedback!

Hey Chef. I faithfully watch your videos here in South Africa. Could you cook a lamb shoulder. Would love to see your take on a South African staple.

Hey Tom, what trimming knife are you using there?

🤤

Thinking I may do this with venison.

I live in Calif. and have followed you four only about four months and fell in love with your channel, I would like to know what state you are located in.

Hi Chef Tom... Have you ever cooked a protein without rub? :)

Did I miss something on the sauce? You mentioned cream but I didn’t see you add cream to the sauce.

13:07......can’t fake that love

You didn't want to invite your loud friend, Rosemary?

I just made that that garlic brie sauce for a striploin, and it's fuckin incredible. I cooked down an onion for like 30 mins along with 6 shiitake mushrooms (and avocado oil + olive oil + butter), and then used 3 cloves of garlic and a small piece of ginger, and then deglazed it with some vermuth, then slapped in a big ass chunk of brie and melted it down with a little cream and enough milk to keep it saucy. I didn't have any fresh thyme, so I used fresh parsley to finish it. My taste buds have an erection.

cutting steak with a fork, damn

I would just eat the sauce, lol.

Somewhere around the 9:30 mark the cream magically appeared in the sauce?

I wonder what some fresh horseradish would do to that sauce?

No Brie left behind

Don't cut yourself on that apron. Great video thanks...!

Pecan pie

1/4 cup of garlic. My man!

F@#ing Jenius

hmm brie

Im not sharing!!!

First