Coffee-Crusted Beef Tenderloin
Served With Beef Coffee Gravy
For the tenderloin, remove meat from refrigerator 1 hour before roasting. Preheat oven to 500??F. Fold over thin end of meat and tie with string.
For the spice rub, in a small bowl, combine spice rub ingredients. Rub meat generously with the spice mixture. Let meat stand for 15 minutes and repeat rub.
Place meat on a rack in a roasting pan; arrange quartered red onions around meat. Do not cover. Place in oven. Turn oven down to 400??F. Roast for 30 to 40 minutes, or until internal temperature of roast is 130??F for rare or 145??F for medium. Remove from oven; let meat rest for 10 minutes before slicing.
For the gravy, in a medium saucepan, combine broth, Worcestershire sauce, coffee crystals, and seasoned salt and bring to boil. Reduce heat to simmer.
In a small bowl, dissolve the cornstarch in the water and whisk into broth mixture. Cook until gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season to taste with salt and pepper.
Recipe excerpted from Sandra Lee Semi-Homemade The Complete Cookbook by Sandra Lee
Copyright ?? 2010 Sandra Lee Semi-Homemade www.sandralee.com