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Semi-Homemade Cooking 2 by Sandra Lee

Complex  in taste yet simple to make, this dinner du jour brims with cafe style. A dry rub of spiced ground coffee beans wakes up beef tenderloin and gives it a slightly crunchy crust. A masterful blend of flavors and textures—bittersweet coffee, sweet brown sugar, spicy paprika, and earthy sage—this coffee lover's dream  is a special roast for special friends.

servings 6
prep time 5 minutes
stand time 1 hour + 25 minutes
roasting time 30 minutes



    1  2-pound beef tenderloin, trimmed of fat and silver skin

    Spice Rub
    1/4 cup finely ground coffee beans
    1/4 cup brown sugar, G&H
    2  tablespoons chili powder, McCormick
    2  tablespoons paprika, McCormick
    1  teaspoons ground sage, McCormick
    1  teaspoon onion powder, McCormick
    1/4 teaspoon cayenne, McCormick
       Red onion, quartered


1. Remove meat from refrigerator 1 hour before roasting. Preheat oven to 500 degrees F. Fold over thin end of meat and tie with string.

2. In a small bowl, combine spice rub ingredients. Rub meat generously with the spice mixture. Let meat stand for 15 minutes and repeat rub.

3. Place meat on a rack in a roasting pan; arrange quartered red onions around meat. Do not cover. Place in oven. Turn oven down to 400 degrees F.  Roast for 30 to 40 minutes, or until internal temperature of roast is 130 degrees F for rare to 145 degrees F for medium. Remove from oven; let meat rest for 10 minutes before slicing. Serve with Beef Coffee Gravy (below).


servings 6
prep time 2 minutes
cooking time 2 minutes


1  can (15-ounce) beef broth, Swanson
1  tablespoon Worcestershire sauce, Lea & Perrins
1  teaspoon instant coffee crystals. Maxwell House
1/8 teaspoon seasoned salt, Lawry's
2  tablespoons cornstarch
1/4 cup water
3  tablespoons butter, cut into large chunks
   Salt and pepper


1. In a medium saucepan, combine broth, Worcestershire sauce, coffee crystals, and seasoned salt and bring to boil. Reduce heat to simmer.

2. In a small bowl, dissolve the cornstarch in the water and whisk into broth mixture. Cook until gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season to taste with salt and pepper.

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