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Coffee-Crusted Beef Tenderloin with Ancho Chile Sauce
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Brief Description
Beef tenderloin with dark flavor of coffee along with the heat of ancho chiles served with a bittersweet ancho chile sauce.
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Main Ingredient
beef
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Category: Beef
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
http://www.eatingwell.com/recipes/coffee_crusted_beef_tenderloin_ancho_chile_sauce.html
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Tags:
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Notes:
Prepare the sauce up to 2 hours ahead; hold at room temperature and reheat just before serving.
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Posted By: cookingmama
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Posted On: Nov 17, 2014
Number of Servings:
Ingredients:
- 2 tablespoons - finely ground coffee or instant espresso powder
- 2 teaspoons - brown sugar
- 1 teaspoons - paprika
- 3/4 teaspoons - kosher salt
- 1/2 teaspoons - ground pepper
- 1/2 teaspoons - garlic powder
- 1 - 2-pound center-cut beef tenderloin, trimmed
- 3 - dried ancho chiles (about 1 ounce) or 3 tablespoons ancho chile powder
- 1 - small shallot, quartered
- 1 cloves - garlic
- 1 1/2 cups - reduced-sodium beef broth, divided
- 2 teaspoons - canola oil
- 2 teaspoons - brown sugar
- 1/2 teaspoons - ground cumin
- 1/4 teaspoons - kosher salt
Directions:
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, 3/4 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 1/2 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, 1/4 teaspoon salt and the remaining 1 cup broth and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, until reduced to about 1/2 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.
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