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    Coffee Crusted/Slow Roast Tenderloin of Beef

    There are many recipes found that use coffee to enhance the flavor of beef however using the slow roast method makes this one unique in it’s taste and eye appeal.  Unfortunately I did not take a photograph when I served this for a holiday dinner but promise to add one as soon as I remake this savory dish.  I served horseradish mashed potato and honey glazed carrots as accompaniments.  The following recipe will feed 4 hungry dinners.

    You will need:
    One three pound center cut filet of beef (tied)
    Dark Roast ground coffee – enough to coat roast
    Olive Oil
    Salt/Fresh ground pepper.
    Beef Stock – low sodium

    Preheat oven to 250° F.  Lightly rub olive oil on all sides of roast.  Season roast with salt and pepper.  Roll roast in coffee grounds and shake off the excess.  Place coated beef on a rack and place into roasting pan.  Add some water to bottom of pan, just enough to just below the beef.  Place in preheated oven and cook for approximately 2 hours.  Take the temperature of the beef after the 2 hour time period it should register somewhere between 135 and 145 internal temperature.  Place roast on a board or plate and cover with aluminum foil and let it rest for 15 to 20 minutes.

    While beef is resting place roasting pan over medium heat on the stove top add approximately one cup of beef stock scraping up the fond.  Cook until it is reduced and slightly thickened add one or two tablespoons of butter to the sauce to give it body and sheen.  Serve with potato and carrots.

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