Pepper-Crusted Beef Tenderloin

• 1 cup plus 2 tablespoons dry red wine or beef broth, divided
• 1 beef tenderloin roast (2 pounds)
• 1 large potato, quartered
• 1/2 cup grated Parmesan cheese
• 3 tablespoons milk
• 4 tablespoons butter, divided
• 2 bacon strips, cooked and crumbled
• 1 tablespoon horseradish sauce
• 5 garlic cloves, minced, divided
• 1/2 teaspoon garlic salt
• 1 tablespoon minced chives, optional
• 3 tablespoons ground coffee
• 1 tablespoon brown sugar
• 1 tablespoon coarsely ground pepper
• 1-1/4 teaspoons salt, divided
• 1 medium onion, halved and sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice

1. Pour 1 cup wine into a shallow dish; add the beef and turn to coat. Cover and refrigerate at least 1 hour.
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. 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. Bake, uncovered, at 425u0b0 for 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove meat to a serving platter. Cover and let stand for 10 minutes.
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.

red wine, tenderloin, potato, parmesan cheese, milk, butter, bacon, horseradish sauce, garlic, garlic salt, chives, ground coffee, brown sugar, ground pepper, salt, onion, olive oil, lemon juice

Taken from www.tasteofhome.com/recipes/pepper-crusted-beef-tenderloin/ (may not work)