Coffee Rubbed Beef Tenderloin with Wild Mushroom Sauce
Pairs perfectly with Shannon Ridge Cabernet Sauvignon, Northern CA
Coffee rub:
- 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.