coffee-crusted

Beef Tenderloin

Total Cooking Time 240
Yield 8
1 ratings

Ingredients

  • 1 (3-pound) beef tenderloin
  • 3 tablespoons finely ground coffee
  • 3 tablespoons dark brown sugar, lightly packed
  • 3 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 5 carrots, peeled, halved and sliced lengthwise
  • 1-1/2 pounds small red potatoes, halved
  • 2 small white onions, quartered
  • 2 teaspoons dried rosemary, crumbled
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 cup red wine
  • 2 cups beef stock
  • Salt and freshly ground black pepper, to taste

Directions

  1. On a sheet of parchment, tie the tenderloin with cooking twine, knotting securely at 1-inch intervals. Trim ends of twine. In a small bowl, combine coffee, brown sugar, 2 teaspoons salt, cumin and cayenne. Rub the mixture all over the tenderloin. Put it on a rack and let sit for 1 hour to come to room temperature.
  2. Preheat oven to 250 degrees. Put the carrots, potatoes and onion in the bottom of a roasting pan. Add 1 teaspoon salt, rosemary and olive oil. Toss to coat the vegetables.
  3. Put the tenderloin on top of the vegetables. Roast for 2 1/2 to 3 hours, checking after the first 2 hours, until interior of the tenderloin is 130 degrees. Remove vegetables from the pan and place in a bowl. Pierce with a fork to check for tenderness. If not tender enough, microwave vegetables at 3-minute intervals until they reach desired tenderness. Keep covered and warm.
  4. Heat 2 tablespoons of butter in a cast-iron skillet. When the butter is hot, transfer tenderloin to the skillet and brown until very dark on all sides, adding another 2 tablespoons of butter as needed. Put the tenderloin on a cutting board and cover with foil.
  5. Make au jus. Put the roasting pan over a burner (or two) on the stove and heat over medium heat. Add wine. With a wooden spoon, scrape up the browned bits on the bottom of the pan until they dissolve in the wine. Cook until reduced by about half, about 5 minutes. Stir in beef stock and cook until reduced again by about half, another 8 minutes or so, stirring occasionally. Taste and add salt and freshly ground black pepper to season as needed. Pour through a strainer or sieve into a serving bowl.
  6. Snip the twine off the tenderloin with cooking shears, using tongs to remove the twine completely. Slice tenderloin into 1-inch-thick servings. Serve with the jus and vegetables.

Ingredients used in this recipe