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© Meredith Corporation. All rights reserved. Used with permission.
To prepare beef: Preheat oven to 425°F. Line a rimmed baking sheet with foil and coat with cooking spray.
Combine coffee, brown sugar, paprika, 3/4 teaspoon salt, pepper and garlic powder in a small bowl and mix thoroughly. Rub the mixture all over the tenderloin. Transfer to the prepared pan.
Roast the tenderloin until an instant-read thermometer inserted into the center registers 130°F for medium, 35 to 45 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
To prepare sauce: Meanwhile, put whole chiles (if using) in a medium bowl, cover with boiling water and weight down with a small plate or pot lid. Soak for 10 minutes; drain. Remove the stems and seeds. Add the chiles (or chile powder) to a blender along with shallot, garlic and 1/2 cup broth. Blend to a thick puree, scraping the sides once or twice. Push the puree through a strainer into a bowl. Discard the solids.
Heat oil in a small, high-sided saucepan over medium-high heat. Add the puree and cook, stirring, for 2 minutes. Add brown sugar, cumin, 1/4 teaspoon salt and the remaining 1 cup broth and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, until reduced to about 1/2 cup, 30 to 35 minutes. Add more broth, if desired, for a thinner consistency.
Slice the tenderloin into thick rounds and serve with the sauce.