Kona Espresso Crusted Chateaubriand & Horseradish Sauce Recipe

Chateaubriand is a uniformly tender cut of beef that’s perfect for roasting! This recipe’s bold, smoky coffee rub pairs perfectly with the creamy horseradish sauce for a highly satisfying keto-friendly dinner.

Prep time: 15 min

Cook time: 35 min

Total time: 50 min

Yield:  2-4 servings


1.5 tablespoons Kona espresso, finely ground

1 tablespoon of sea salt

2 teaspoons cracked pepper

1 ea. chateaubriand or beef tenderloin roast (about 12 oz.)

8 oz. asparagus

1 yellow onion, cut crosswise into thick slices

Creamy horseradish sauce (optional, see sub-recipe)


  1. Preheat oven to 325. Line a baking sheet with aluminum foil and spray lightly with nonstick cooking spray.
  2. Combine espresso, salt, and pepper in a small bowl. Dry roast, then rub espresso mixture on all sides, pressing to adhere.
  3. Set a large skillet over medium-high heat with about a tablespoon of oil. Sear on all sides, including the ends, until deep golden brown.
  4. Transfer roast to a prepared baking sheet and cook in the oven for about 25-30 minutes, until it reaches 130 degrees for medium-rare. While the beef is in the oven, grill asparagus and onion until charred and tender.
  5. Rest roast for 10-15 minutes. Slice and serve with grilled vegetables and creamy horseradish sauce.

Creamy Horseradish Sauce

1 tablespoon prepared horseradish

1/3 cup sour cream

1 teaspoon Worcestershire sauce

Juice of ½ lemon

salt and pepper to taste Combine all ingredients together in a bowl. Serve sauce on the side.

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