Makes 4 servings
- 1 1⁄2 pounds center-cut beef tenderloin roast, trimmed of fat and silver skin
- 1 packet (1.13 ounces) chipotle pepper marinade mix
- 1⁄2 cup instant coffee crystals
- 1⁄2 teaspoon ground cinnamon
1. Tie tenderloin roast with butcher’s string to hold roast together (tuck any thin ends under for a uniform thickness). In a small bowl, combine marinade mix, coffee crystals, and cinnamon. Rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 500°F. Let meat stand at room temperature for 30 to 40 minutes.
3. Place tenderloin on rack in roasting pan and place in oven. Immediately reduce temperature to 400°F. Roast for 30 to 35 minutes for medium (until internal temperature reaches 150°F). Remove from oven and let stand for 5 to 10 minutes. Slice tenderloin into 1⁄2 inch-thick slices. Serve hot with a simple, fresh vegetable, such as asparagus, broccoli, or green beans.
Makes 4 servings
