• ½ cup ground espresso
• ¼ cup ancho chili powder
• 2 Tbsp smoked paprika
• 2 Tbsp dark brown sugar
• 1 Tbsp dry mustard
• 1 Tbsp kosher salt
• 1 Tbsp ground black pepper
• 1 Tbsp ground coriander
• 1 Tbsp oregano
• 2 tsp chipotle chili powder

Beef:

• Beef tenderloin roast 2 ½ – 3lbs
• ¼ cup olive oil
• 2 Tbsp butte

Sauce:

• 3 Tbsp olive oil
• ¼ cup minced shallot
• 1 ½ lbs of assorted wild mushrooms sliced thin
• (shiitake, crimini, portobello, oyster)
• 2 Tbsp roasted garlic puree
• 4 thyme sprigs
• ½ cup Cabernet wine
• 2 cups heavy cream
• 1 cup half & half
• 2 cups beef broth

Combine all spices in a bowl.  Rub the tenderloin all around heavily with the coffee blend.  Heat the oil in a large oven safe sauté pan or cast-iron pan preferably over high heat until smoking.  Place the beef in the pan and sear until a good crust has formed about 2 mins.  Rotate slowly and continue to sear all around another 2-3 mins.  Reduce heat to medium and add butter, once melted spoon over beef several times to baste.  Place in a preheated 375 oven for 10-12 minutes or desired doneness.  About half way through cooking turn meat over and continue to baste with pan juices.  When done cooking let the meat rest for 5-10 minutes before slicing.

For the sauce:  Heat the olive oil in a small sauce pan or medium sauté pan over medium heat.  Sauté shallots and mushrooms 4-5 mins until soft and the mushrooms are golden, add garlic and thyme and cook another 2-3 mins stirring often.  Deglaze with red wine and continue to cook over medium heat until almost all reduced.  Add heavy cream and half & half and reduce slowly until thickened, stirring often about 5-10 mins.  Add beef broth and continue to reduce to desired consistency.  Adjust flavor as needed with kosher salt and cracked pepper.  

After beef has rested slice in ¼- ½ inch thick slices.  Served over sauce with your favorite potato and vegetable. Serves 6.