Preheat your oven to 400°F (200°C).

In a small bowl, combine the espresso powder, crushed coriander seeds, brown sugar, kosher salt, and black pepper. Mix until well combined.

Rub the beef tenderloin all over with olive oil. Then, generously coat the tenderloin with the espresso and coriander mixture, pressing it into the meat to adhere.

Heat a large oven-safe skillet over medium-high heat. Once hot, add the beef tenderloin and sear for about 3-4 minutes on each side, until a golden-brown crust forms.

Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or to your desired doneness.

While the beef is roasting, prepare the browned sage butter. In a small saucepan, melt the unsalted butter over medium heat. Add the sage leaves and cook until the butter begins to foam and turn a deep golden brown, about 3-5 minutes. Remove from heat and set aside.

Once the beef has finished roasting, remove it from the oven and let it rest for 10 minutes to allow the juices to redistribute throughout the meat.

Slice the beef tenderloin into 1-inch thick slices. Drizzle the browned sage butter over the slices and garnish with fresh herbs.

Serve immediately, enjoying the rich flavors of the espresso and coriander crust paired with the nutty sage butter.