Coffee-crusted Beef Tenderloin

Description

Contributed by Catsrecipes Y-Group

• Source: Semi Homemade
• Serves 6

Ingredients

For the meat base

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

Spice rub

• ¼ cup finely ground coffee beans or (4 tablespoons coffee powder)
• 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 or 1 ⅜ cup beef broth
• 1 tbsp. Worcestershire sauce
• 1 tbsp. instant coffee crystals
• 1 ⅛ tbsp. seasoned salt
• 2 tbsp. cornstarch
• ¼ cup water, hot or lukewarm only
• 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 medium/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.