Pepper-Crusted Beef Tenderloin

Directions

1. 1
   Pour 1 cup wine into a large resealable plastic bag; add the beef. Seal bag and turn to coat; 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.
3. 3
   Drain; mash with cheese, milk, 2 tablespoons butter, bacon, horseradish sauce, 2 garlic cloves, garlic salt and chives if desired; set aside.
4. 4
   Drain and discard marinade. In a small bowl, combine the coffee, brown sugar, pepper and 1 teaspoon salt; rub over beef.
5. 5
   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.
6. 6
   Remove plastic wrap; mound potato mixture over the center. Close tenderloin; tie at 2-in. intervals with kitchen string.
7. 7
   Place on a rack in a shallow roasting pan.
8. 8
   Bake, uncovered, at 425° for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
9. 9
   Remove meat to a serving platter. Cover and let stand for 10 minutes.
10. 10
    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.