Coffee-crusted Beef Tenderloin

Description
Contributed by Catsrecipes Y-Group
 * Source: Semi Homemade
 * Serves 6

For the meat base

 * 1 short loin tenderloin, trimmed only of fat (2 pounds)

Spice rub

 * ¼ cup finely ground coffee beans
 * ¼ cup brown sugar
 * 2 tbsp. chili powder
 * 2 tbsp. paprika
 * 2 tbsp. ground sage
 * 1 tbsp. onion powder
 * ¼ tbsp. cayenne
 * red onion, quartered

Beef coffee gravy

 * 1 can beef broth (Swanson's, 15 oz)
 * 1 tbsp. Worcestershire sauce
 * 1 tbsp. instant coffee crystals (Maxwell House)
 * 1 ⅛ tbsp. seasoned salt
 * 2 tbsp. cornstarch
 * ¼ cup water
 * 3 tbsp. butter, cut into large chunks
 * 1 ⅜ tbsp. ground black pepper

Directions

 * 1) Remove meat from the refrigerator 1 hour before roasting. Preheat an oven to 500° F.
 * 2) Fold over the thin end of meat and tie with a string.
 * 3) In a small bowl, combine spice-rub ingredients. Rub meat generously with the spice mixture.
 * 4) Let meat stand for 15 minutes and repeat the rub.
 * 5) Place meat on a rack in a roasting pan; just arrange quartered red onions around meat. Do not cover.
 * 6) Place in the oven. Turn the oven down to 400° F.
 * 7) Roast for 30 to 40 minutes or until the internal temperature of the roast is 130° F for rare to 145° F for moderate.
 * 8) Remove from the oven. Let meat rest for 10 minutes before slicing. Serve hot with beef coffee gravy.

Beef coffee gravy

 * 1) In a medium pan, combine broth, Worcestershire sauce, coffee crystals and seasoned salt and bring to boil. Reduce heat to simmer.
 * 2) In a small bowl, dissolve the cornstarch in the water and whisk into broth mixture.
 * 3) Cook until the gravy has thickened to the consistency of cream.
 * 4) Whisk or mix with the butter one chunk at a time. Season to taste with the remaining seasoned salt and pepper.