8 servings (serving size: about 3 ounces beef and 1/4 cup sauce)
1 tablespoon freshly ground dark roast coffee
1 teaspoon kosher salt or
1/2 teaspoon table salt
1 1/2 teaspoons freshly ground black pepper, divided
1 (2-pound) beef tenderloin, trimmed
1 tablespoon all-purpose flour
1 (14-ounce) can less-sodium beef broth
2 cups brewed dark roast coffee
1 tablespoon olive oil
3/4 cup chopped shallots
3 garlic cloves, minced
2 teaspoons brown sugar
1/4 teaspoon kosher salt or
1/8 teaspoon table salt
Thyme sprigs (optional)
How to Make It
Preheat oven to 500°.
. Combine ground coffee, 1 teaspoon salt, and 1 1/4 teaspoons pepper; gently press onto beef. Place tenderloin on a rack coated with cooking spray in a shallow roasting pan. Bake at 500° for 20 minutes. Reduce oven temperature to 300°; bake tenderloin for 20 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Remove from oven; let stand 10 minutes before slicing.
. While beef cooks, place flour in a small bowl; gradually add broth and brewed coffee, stirring with a whisk until well blended.
. Heat oil in a large nonstick skillet over medium heat. Add shallots; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add broth mixture, and bring to a boil over medium-high heat, stirring frequently. Cook until sauce is reduced to 1 cup (about 20 to 25 minutes). Stir in remaining 1/4 teaspoon pepper, brown sugar, and 1/4 teaspoon salt. Serve sauce with sliced beef. Garnish with thyme sprigs, if desired.
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