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Coffee-Crusted Beef Tenderloin

Served With Beef Coffee Gravy
skill level
Add taste to your beef tenderloin with a coffee-inspired rub and gravy!
  • 12-pound beef tenderloin
  • trimmed of fat and silver skin1/4 cup finely ground coffee beans1/4 cup brown sugar
  • C&H®2 tablespoons chili powder
  • McCormick®2 tablespoons paprika
  • McCormick®2 teaspoons ground sage
  • McCormick®1 teaspoon onion powder
  • McCormick®1/4 teaspoon cayenne
  • McCormick®Red onion
  • quartered1 can (15-ounce) beef broth
  • Swanson®1 tablespoon Worcestershire sauce
  • Lea & Perrins®1 teaspoon instant coffee crystals
  • Maxwell House®1/8 teaspoon seasoned salt
  • Lawry's®2 tablespoons cornstarch1/4 cup water3 tablespoons butter
  • cut into large chunksSalt and pepperRecipe excerpted from Sandra Lee Semi-Homemade The Complete Cookbook by Sandra LeeCopyright © 2010 Sandra Lee Semi-Homemade www.sandralee.com
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    12-pound beef tenderloin, trimmed of fat and silver skin
    For the tenderloin, remove meat from refrigerator 1 hour before roasting.
  • 2
    Preheat oven to 500°F.
  • 3
    Fold over thin end of meat and tie with string.
  • 4
    1/4 cup finely ground coffee beans
    1/4 cup brown sugar, C&H®
    2 tablespoons chili powder, McCormick®
    2 tablespoons paprika, McCormick®
    2 teaspoons ground sage, McCormick®
    1 teaspoon onion powder, McCormick®
    1/4 teaspoon cayenne, McCormick®
    For the spice rub, in a small bowl, combine spice rub ingredients.
  • 5
    Rub meat generously with the spice mixture.
  • 6
    Let meat stand for 15 minutes and repeat rub.
  • 7
    Red onion, quartered
    Place meat on a rack in a roasting pan; arrange quartered red onions around meat.
  • 8
    Do not cover. Place in oven. Turn oven down to 400°F.
  • 9
    Roast for 30 to 40 minutes, or until internal temperature of roast is 130°F for rare or 145°F for medium.
  • 10
    Remove from oven; let meat rest for 10 minutes before slicing.
  • 11
    1 can (15-ounce) beef broth, Swanson®
    1 tablespoon Worcestershire sauce, Lea & Perrins®
    1 teaspoon instant coffee crystals, Maxwell House®
    1/8 teaspoon seasoned salt, Lawry's®
    For the gravy, in a medium saucepan, combine broth, Worcestershire sauce, coffee crystals, and seasoned salt and bring to boil.
  • 12
    Reduce heat to simmer.
  • 13
    2 tablespoons cornstarch
    1/4 cup water
    In a small bowl, dissolve the cornstarch in the water and whisk into broth mixture.
  • 14
    Cook until gravy has thickened to the consistency of cream.
  • 15
    3 tablespoons butter, cut into large chunks
    Whisk in butter 1 chunk at a time.
  • 16
    Salt and pepper
    Season to taste with salt and pepper.

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