ingredients 12-pound beef tenderloin, trimmed of fat and silver skin
instructions For the tenderloin, remove meat from refrigerator 1 hour before roasting.
instructions Preheat oven to 500°F.
instructions Fold over thin end of meat and tie with string.
ingredients 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®
instructions For the spice rub, in a small bowl, combine spice rub ingredients.
instructions Rub meat generously with the spice mixture.
instructions Let meat stand for 15 minutes and repeat rub.
ingredients Red onion, quartered
instructions Place meat on a rack in a roasting pan; arrange quartered red onions around meat.
instructions Do not cover. Place in oven. Turn oven down to 400°F.
instructions Roast for 30 to 40 minutes, or until internal temperature of roast is 130°F for rare or 145°F for medium.
instructions Remove from oven; let meat rest for 10 minutes before slicing.
ingredients 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®
instructions For the gravy, in a medium saucepan, combine broth, Worcestershire sauce, coffee crystals, and seasoned salt and bring to boil.
instructions Reduce heat to simmer.
ingredients 2 tablespoons cornstarch
1/4 cup water
instructions In a small bowl, dissolve the cornstarch in the water and whisk into broth mixture.
instructions Cook until gravy has thickened to the consistency of cream.
ingredients 3 tablespoons butter, cut into large chunks
instructions Whisk in butter 1 chunk at a time.
ingredients Salt and pepper
instructions Season to taste with salt and pepper.