Directions (continued)

• Drain; mash with cheese, milk, 2 tablespoons butter, bacon,
• horseradish sauce, 2 garlic cloves, garlic salt and chives if
• desired; set aside.
• 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.
• 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°). Remove meat to a
• serving platter. Cover and let stand for 10 minutes.
• 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.
• Yield: 8 servings.