5 lbs beef tenderloin, trimmed & tied
4 T of Benjamin Twiggs Cherry Chipotle Coffee Rub
6 tbsp butter
2 tbsp shallots, minced
2 cups sweet cherries, stemmed & pitted
1 cup fruit forward red wine, such as shiraz or zinfandel
½ tsp Kosher salt
¼ tsp black pepper
Preheat oven to 425F.
Rub 2 Tablespoons of the coffee rub directly onto the tenderloin. Let rest for 5 minutes. Repeat with the remaining 2 Tablespoons of rub. Let rest for 5 minutes.
Place seasoned tenderloin in a roasting pan lined with foil.
Roast in a 425F oven until desired temperature reached. Beef tenderloin is best served at medium rare, which would be 135F internal temperature. Oven times vary from 30 to 45 minutes depending on oven and size of tenderloin.
Let the tenderloin rest for 5 minutes before slicing. Serve over butternut squash puree and top with Sauteed Cherries (recipe below). Enjoy!
Put 2 tablespoon of the butter in a skillet over medium-high heat. Once the butter is melted, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and any juices which have accumulated from the meat being prepared (optional); cook, stirring occasionally, until the liquid reduces into thin syrup, 5 or 6 minutes. Stir in the remaining 4 tablespoons butter, one tablespoon at a time, until it is incorporated into the sauce. Season with salt and pepper.
Recipe courtesy of Chef Andi Pellici, As You Dish