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COFFEE ENCRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE

Gluten Free Every Day Cookbook
by Robert M. Landolphi
The dry rub of coffee, brown sugar, chili powder, and other spices can be made ahead of time and stored in an airtight container for up to 6 months. It's also excellent on grilled flank steak.
Serves 4 to 6

Ingredients

DRY RUB
• 2 tablespoons finely ground coffee
• 2 tablespoons light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon Spanish paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground sage
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

• 2 pounds beef tenderloin, trimmed
• 1 tablespoon olive oil

PORT WINE SAUCE
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 3/4 cup tawny port
• 1½ cups dry red wine
• 1½ cups beef stock or broth
• 5 tablespoons cold unsalted butter, cut into small pieces

Directions

Preheat the oven to 400°F.

For the dry rub: In a small bowl, combine all the ingredients and stir to blend. Rub the meat generously with the dry rub and set aside.

Pat the meat dry with paper towels. In a large ovenproof sauté pan, heat the olive oil over high heat and sear the beef on all sides, allowing each side to brown before rotating. Transfer the pan to the oven and roast for 25 to 30 minutes, or until an instant-read thermometer inserted in the center of the meat registers 130°F for medium-rare.

While the meat is cooking, make the port wine sauce: In a heavy saucepan, heat the oil over medium heat and sauté the shallots until golden brown, about 3 minutes. Add the port wine and stir to scrape up the browned bits from the bottom of the pan. Add the red wine, increase heat to medium-high, and bring to a boil. Cook to reduce to 1/3 cup, then add the stock and simmer until the sauce begins to thicken. Remove from heat and whisk in the butter.

Remove the meat from oven, tent with foil, and let rest for 10 minutes before slicing. Serve with port wine sauce.

Chef's Tip: The meat will continue to cook after it is removed from the oven, increasing its internal temperature by 10 to 15 degrees.
Variation: Add 1/2 cup sliced mushrooms with the shallots in the port wine sauce.