Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce

Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce

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From: EatingWell Magazine, November/December 2014

This roasted beef tenderloin recipe has the deep, delicious flavor of coffee and the light heat of chiles, making this an impressive main dish for your next special occasion. While the beef roasts, make the easy bittersweet ancho chile sauce. Serve with roasted potatoes or buttered noodles to soak up the extra sauce.

Ingredients 8 servings

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  • Beef
  • 2 tablespoons finely ground coffee or instant espresso powder
  • 2 teaspoons brown sugar
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • 1 2-pound center-cut beef tenderloin, trimmed
  • Sauce
  • 3 dried ancho chiles (about 1 ounce) or 3 tablespoons ancho chile powder
  • 1 small shallot, quartered
  • 1 clove garlic
  • 1½ cups reduced-sodium beef broth, divided
  • 2 teaspoons canola oil
  • 2 teaspoons brown sugar
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt

Preparation

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  • Ready In

  1. To prepare beef: Preheat oven to 425°F. Line a rimmed baking sheet with foil and coat with cooking spray.
  2. Combine coffee, brown sugar, paprika, ¾ teaspoon salt, pepper and garlic powder in a small bowl and mix thoroughly. Rub the mixture all over the tenderloin. Transfer to the prepared pan.
  3. Roast the tenderloin until an instant-read thermometer inserted into the center registers 130°F for medium, 35 to 45 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
  4. To prepare sauce: Meanwhile, put whole chiles (if using) in a medium bowl, cover with boiling water and weight down with a small plate or pot lid. Soak for 10 minutes; drain. Remove the stems and seeds. Add the chiles (or chile powder) to a blender along with shallot, garlic and ½ cup broth. Blend to a thick puree, scraping the sides once or twice. Push the puree through a strainer into a bowl. Discard the solids.
  5. Heat oil in a small, high-sided saucepan over medium-high heat. Add the puree and cook, stirring, for 2 minutes. Add brown sugar, cumin, ¼ teaspoon salt and the remaining 1 cup broth and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, until reduced to about ½ cup, 30 to 35 minutes. Add more broth, if desired, for a thinner consistency.
  6. Slice the tenderloin into thick rounds and serve with the sauce.
  • Make Ahead Tip: Prepare the sauce (Steps 4-5) up to 2 hours ahead; hold at room temperature and reheat just before serving.

Nutrition information

  • Serving size: 3-4 oz. beef & 1 Tbsp. sauce
  • Per serving: 165 calories; 7 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 23 g protein; 7 mcg folate; 68 mg cholesterol; 2 g sugars; 1 g added sugars; 563 IU vitamin A; 0 mg vitamin C; 17 mg calcium; 3 mg iron; 187 mg sodium; 382 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean meat

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