Coffee-crusted Beef Tenderloin

Coffee Crusted Beef Tenderloin

1 beef tenderloin, trimmed of fat and silver skin (2 pounds) Spice Rub: 1/4 cup finely ground coffee beans 1/4 cup brown sugar 2 T. chili powder 2 T. paprika 2 t. ground sage 1 t. onion powder 1/4 t. cayenne Red onion, quartered

Remove meat from refrigerator 1 hour before roasting. Preheat oven to 500. Fold over thin end of meat and tie with string. In a small bowl, combine spice rub ingredients. Rub meat generously with the spice mixture. Let meat stand for 15 minutes and repeat rub. Place meat on a rack in roasting pan; arrange quartered red onions around meat. Do not cover. Place in oven. Turn oven down to 400. Roast for 30 to 40 minutes or until internal temperature of roast is 130 for rare to 145 for medium. Remove from oven. Let meat rest for 10 minutes before slicing. Serve with beef coffee gravy Beef Coffee Gravy: 1 can beef broth (Swanson's, 15 oz) 1 T. Worcestershire sauce 1 t. instant coffee crystals (Maxwell House) 1/8 t. seasoned salt 2 T. cornstarch 1/4 cup water 3 T. butter, cut into large chunks Salt and pepper

In a medium pan, combine broth, Worcestershire sauce, coffee crystals and seasoned salt and bring to boil. Reduce heat to simmer. IN a small bowl, dissolve the cornstarch in the water and whisk into broth mixture. Cook until gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season to taste with salt and pepper. Serves 6 Source: Semi Homemade

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