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Coffee-Crusted Beef Tenderloin Steak
Dinner American

Coffee-Crusted Beef Tenderloin Steak

3.7

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
  4. 4 Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

By teamswitch

Mudslide Pie
Dessert American

Mudslide Pie

Prep
15 min
Cook
5 min
Total
680 min

Instructions

  1. 1 Lightly grease a 9 1/2-inch deep dish pie plate with cooking spray; set aside.
  2. 2 Combine dark chocolate sandwich cookies, butter, and salt in the bowl of a food processor and pulse until finely chopped and mixture sticks together when pinched with your fingers, about 20 times. Transfer cookie mixture to the prepared pie dish and press evenly onto the bottom and up the sides of dish to form a crust. Place in a refrigerator until ready to use.
  3. 3 Microwave fudge topping, 30 seconds to 1 minute, until runny. Set aside and let cool slightly, about 5 minutes.
  4. 4 Remove crust from the refrigerator and spread softened coffee ice cream evenly over the bottom. Drizzle 1/4 cup fudge topping over ice cream. Place in a freezer until firm, about 45 minutes.
  5. 5 Combine cream, coffee liqueur, Irish cream liqueur, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment. Beat until stiff peaks almost form, 1 1/2 to 2 minutes. Fold sweetened condensed milk into whipped cream mixture until combined and mixture is light and fluffy. Fold in 1/2 cup chopped espresso beans.
  6. 6 Remove pie from the freezer and top with the whipped cream mixture. Freeze until cream mixture has hardened, about 2 hours.
  7. 7 Repeat process of microwaving remaining 1/4 cup fudge topping and cooling slightly. Remove pie from the freezer and drizzle fudge topping over the cream layer. Top with the remaining espresso beans. Return to the freezer until completely frozen, 8 hours or overnight.
  8. 8 Remove from the freezer 10 minutes before serving. Slice and serve immediately.

By Marianne Williams

Dark Brownie Fudge Ice Cream
Dessert

Dark Brownie Fudge Ice Cream

4.0

Prep
10 min
Cook
20 min
Total
270 min

Instructions

  1. 1 Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
  2. 2 Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
  3. 3 Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Taylor R

Ice Cream Tiramisu Cake
Dessert Italian

Ice Cream Tiramisu Cake

4.7

Prep
30 min
Cook
5 min
Total
180 min

Instructions

  1. 1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
  2. 2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
  3. 3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

By Anonymous