ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coffee-Crusted Beef Tenderloin

Oxmoor House
Prep time 15 mins
Cook time 40 mins
Yield 8 servings (serving size: about 3 ounces beef and 1/4 cup sauce)

Ingredients

  • 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
  • Cooking spray
  • 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)

Nutrition Information

  • calories 183
  • fat 8.5 g
  • satfat 2.8 g
  • protein 20.3 g
  • carbohydrate 5.0 g
  • cholesterol 57 mg
  • iron 2.9 mg
  • sodium 431 mg
  • caloriesfromfat 42 %
  • fiber 0.3 g
  • calcium 17 mg

How to Make It

  1. Preheat oven to 500°.

  2. . 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.

  3. . While beef cooks, place flour in a small bowl; gradually add broth and brewed coffee, stirring with a whisk until well blended.

  4. . 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection