Cocoa Tenderloin


  1. 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.
  2. 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.
  3. 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.
  4. Remove butcher twine and slice for presentation.


  • 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