Coffee-Crusted Beef Tenderloin |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon freshly ground dark roast coffee |
1 teaspoon kosher salt or |
1/2 teaspoon table salt |
1 1/2 teaspoons freshly ground black pepper, divided |
1 (2-pound) beef tenderloin, trimmed |
cooking spray |
1 tablespoon all-purpose flour |
1 (14-ounce) can less-sodium beef broth |
2 cups brewed dark roast coffee |
1 tablespoon olive oil |
3/4 cup chopped shallots |
3 garlic cloves, minced |
2 teaspoons brown sugar |
1/4 teaspoon kosher salt or |
1/8 teaspoon table salt |
thyme sprigs (optional) |
Directions:
1. Preheat oven to 500°.
2. Combine ground coffee, 1 teaspoon salt, and 1 1/4 teaspoons pepper; gently press onto beef. Place tenderloin on a rack coated with cooking spray in a shallow roasting pan. Bake at 500° for 20 minutes. Reduce oven temperature to 300°; bake tenderloin for 20 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Remove from oven; let stand 10 minutes before slicing.
3. While beef cooks, place flour in a small bowl; gradually add broth and brewed coffee, stirring with a whisk until well blended.
4. Heat oil in a large nonstick skillet over medium heat. Add shallots; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add broth mixture, and bring to a boil over medium-high heat, stirring frequently. Cook until sauce is reduced to 1 cup (about 20 to 25 minutes). Stir in remaining 1/4 teaspoon pepper, brown sugar, and 1/4 teaspoon salt. Serve sauce with sliced beef. Garnish with thyme sprigs, if desired.
|
|