- 1 (3-pound) beef tenderloin
- 3 tablespoons finely ground Rouses 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 Rouses olive oil
- 4 tablespoons Rouses butter
- 1 cup red wine
- 2 cups beef stock
- Salt and freshly ground black pepper, to taste
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.