Pepper-Crusted Beef Tenderloin

1. 1

   Pour 1 cup wine into a shallow dish; add the beef and turn to coat. Cover and refrigerate at least 1 hour.

2. 2

   Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; mash with cheese, milk, 2 tablespoons butter, bacon, horseradish sauce, 2 garlic cloves, garlic salt and chives if desired; set aside.

3. 3

   Drain and discard marinade. In a small bowl, combine the coffee, brown sugar, pepper and 1 teaspoon salt; rub over beef. Cut a lengthwise slit down the center of the tenderloin to within 3/4 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic wrap; mound potato mixture over the center. Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan.

4. 4

   Bake, uncovered, at 425u00b0 for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Remove meat to a serving platter. Cover and let stand for 10 minutes.

5. 5

   Meanwhile, in a small skillet, cook onion and remaining garlic in oil and remaining butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in the lemon juice, remaining wine and salt. Slice tenderloin; serve with sauce.

* Per serving · 4 servings · Values may vary.