I don't have a coffee marinating recipe but I do have this one:
I have yet to try this, it has been sitting in my "to try" file.
Espresso Crusted Fillet of Beef with Sweet Onion Confit
2 large yellow onions
1/3 cup unsalted butter
1 star anise
1 bay leaf
3 tsp. sherry vinegar
Sea salt and cracked black pepper
4, 10-ounce beef fillets
1/4 cup whole grain mustard
3 tablespoons olive oil
1/2 cup walnuts, toasted
2 Tbs. espresso, finely ground
1/2 tsp. cinnamon, ground
Slice onions 1/8 to 1/4 inch thick. Melt butter in a medium-sized skillet over medium heat. Add star anise, bay leaf and onions. Cook for 10 minutes. Remove star anise and bay leaf from pan. Reduce heat to low. Stir onions occasionally. Cook 15 to 20 minutes until onions are golden brown. Turn off heat and add sherry vinegar. Scrape onions from skillet and set aside.
While onions cook, place toasted walnuts in food processor and pulse until nuts resemble coarse sand. Stir in espresso, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer espresso mixture to plate. Set aside.
Whisk egg and mustard together. Brush tops and bottoms of fillets with egg-mustard mixture and then dip each fillet into espresso mixture; coat evenly.
Heat olive oil in skillet; add fillets. For medium-rare, cook fillets for 6 to 8 minutes on each side.