Cocoa Tenderloin
Cocoa Tenderloin
Directions
- Clean tenderloin of all silver skin. Pat meat dry. Tie into even shape with butcher twine. Season liberally with salt and pepper. Allow to sit in refrigerator for 1 hour.
- During this time, using a mixing bowl, mix all dry ingredients together to create rub. Drizzle olive oil onto tenderloin and apply rub liberally, pressing and rubbing to ensure proper adhesion.
- In a large pan or on a flattop grill sear the tenderloin on all sides until crust has formed. Place meat on a roasting rack and move to a 350-degree oven for approximately 20 minutes. Cook until an internal temperature of 115 degrees is reached. Remove from oven and allow to rest for 15 minutes.
- Remove butcher twine and slice for presentation.
Ingredients
- 2 tbsp ancho chili powder
- 1 each Braveheart® Black Angus Beef Tenderloin
- 2 tbsp sugar, brown
- 2 tbsp chipotle powder
- 1 tsp cloves, ground
- 2 tbsp cocoa powder
- 2 tsp coriander, seeds, crushed
- 2 tsp garlic, powder
- black pepper, ground, as needed
- 2 tbsp espresso, ground
- 3 tbsp oil, olive
- salt, kosher , as needed
- 1 tbsp sugar, granulated, white
Chef Richard Fisher - Corporate Chef, Performance Foodservice -Twin Cities
