- 1 beef tenderloin (approx. 1,3 kg)
- 3 tablespoons finely ground coffee
- 3 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 5 carrots, sliced lengthwise
- 500 grams baby potatoes, halved
- 2 white onions, cut into wedges
- 4 sprigs of rosemary
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 tablespoons unsalted butter, divided
- 250ml red wine
- 500ml beef stock
Tie the roast with twine at 1-inch intervals, cutting off any excess twine.
Combine coffee, brown sugar, salt, cumin and cayenne pepper, then rub it all over the tenderloin. Let the beef rest for an hour until it comes to room temperature.
Preheat oven to 110°C. Toss the vegetables with rosemary and olive oil. Season with salt and pepper and place them in the bottom of the roaster. Set the nonstick rack over the vegetables. Place the tenderloin onto the rack and roast for 2 1/2 to 3 hours, or until the beef reaches an internal temperature of 50°C.
Remove the tenderloin to a cutting board, and the vegetables to a plate. Set the rack aside.
Place the roasting pan over medium-high heat. Melt 2 tablespoons of butter in the pan, then return the beef to the pan. Brown for 1 minute on one side. Add the remaining butter and finish browning on all sides. Remove the tenderloin to the cutting board and allow it to rest while you make the jus.
To make the jus, pour the red wine into the roasting pan and place it over medium heat. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, and allow the wine to cook until reduced by half, about 5 minutes. Add in the beef stock. Stir to combine, then reduce by half again, about 8 minutes, stirring frequently. Add salt and pepper to taste.
Remove the twine from the tenderloin and slice into 1-inch pieces. Serve with the jus and the vegetables.