Kona Coffee Crusted Beef Tenderloin
- 1 tablespoon freshly ground Kona coffee
- 1 teaspoon Hawaiian alae salt
- 1 1/2 teaspoons freshly ground black pepper, divided
- 1 (2-pound) beef tenderloin, trimmed
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 1 (14-ounce) can beef broth
- 2 cups brewed Kona coffee
- 1 tablespoon olive oil
- 3/4 cup chopped shallots
- 3 garlic cloves, minced
- 2 teaspoons brown sugar
- 1/4 teaspoon Hawaiian alae salt
- Thyme sprigs (optional)
Preheat oven to 500°.
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.
While beef cooks, melt butter in pan, add flour and allow to cook for 30 seconds on med-high heat; gradually add broth and brewed coffee, stirring with a whisk until well blended.
In a separate skillet, heat oil 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.
