COFFEE-CRUSTED BEEF TENDERLOIN

COFFEE-CRUSTED BEEF TENDERLOIN image

Yield 6 servings

Number Of Ingredients 15

4 guajillo chiles, stemmed and seeded
2 ancho chiles, stemmed and seeded
4 cloves garlic, chopped
2 chipotle chiles in adobo
1⁄2 small white onion, chopped
4 tbsp. extra-virgin olive oil
2 tbsp. light brown sugar
2 tbsp. red wine vinegar
1 tsp. salt
3⁄4 tsp. pepper
1 2-lb. piece of beef tenderloin
1 1⁄2 tsp. coarse sea salt
3 tbsp. very finely ground coffee
1 tbsp. cocoa powder
1⁄8 tsp. ground cinnamon

Steps:

1. Toast guajillo chiles and ancho chiles in a skillet over medium heat for 4-5 minutes; soak in warm water until soft, about 30 minutes. Purée chiles, 1 cup soaking liquid, garlic, chipotle chiles, and onions in a blender until smooth. 2. Heat 2 tbsp. of the olive oil in a small saucepan over medium-high heat. Add purée, reduce heat, and simmer until thickened, about 30 minutes. Add brown sugar, vinegar, salt, and 1⁄4 tsp. of the pepper; simmer until thickened, 12-14 minutes more; let sauce cool. 3. Preheat oven to 400°. Tie tenderloin with butcher's twine at 1⁄2" intervals. Rub with remaining 2 tbsp. olive oil, sea salt, and remaining 1⁄2 tsp. pepper; brush all over with 2 tbsp. sauce (save remainder for another use). 4. Combine coffee, cocoa powder, and cinnamon; roll beef in mixture to coat. Place beef on a rack in a roasting pan; let sit for 30 minutes. Roast for 10 minutes; reduce temperature to 225° and continue roasting until a thermometer inserted in the thickest part reads 125°, about 50 minutes. Let rest for 15 minutes. Remove twine and slice.