Coffee Crusted Beef Tenderloin

• 3 tbsp. freshly ground dark roast coffee
• 1 tsp. kosher salt
• 1 1/2 tsp. fresh ground black pepper, divided
• 1 - 2 lb. beef tenderloin, trimmed
• Cooking spray
• 1 tbsp. all purpose flour
• 2 c. low sodium beef broth
• 2 c. brewed dark roast coffee
• 1 tbsp. olive oil
• 3/4 c. chopped shallots
• 5 garlic cloves, minced
• 2 tsp. brown sugar
• 1/4 tsp. kosher salt
Thyme sprigs

1. Preheat oven to 500° F.

2. Combine ground coffee, 1 tsp. salt, and 1 1/4 tsp. pepper. Gently press mixture onto the beef. Place tenderloin on a rack coated with cooking spray in a shallow roasting pan. Bake at 500° for 20 minutes. Reduce oven to 300° bake tenderloin for 20 minutes or until internal temperature reaches !45° (medium-rare) or until desired degree of doneness. Remove from oven and let stand 10 minutes before slicing.

3. While beef cooks, place flour in a small bowl and gradually add broth and brewed coffee, stirring with a whisk until well blended.

4. Heat oil in a large nonstick skillet over medium heat. Add shallots and saute 5 minutes or until tender. Stir in garlic and saute for 1 minute more. Add broth mixture and bring to a boil over medium-high heat, stirring frequently. Cook until sauce is reduced to 1 c.(about 20 minutes). Stir in remaining 1/4 tsp. pepper, brown sugar and 1/4 tsp. salt. Serve sauce with sliced beef. Garnish with thyme sprigs.