Cocoa-Encrusted Beef Tenderloin

Thursday 1.31.2013 @ 1:55pm | Food for Thought | Recipes

Let’s face it … going out to dinner on Valentine’s Day can be a hassle, and usually a very expensive one. This year try a new, adventurous, chocolate-themed recipe for your entrée, such as this cocoa-encrusted beef tenderloin. Not only will it deepen the flavor of the meat you are serving, but it will also raise the stakes for

next year’s Valentine’s Day!




1/2 cup full-bodied coffee, finely ground


1/4 cup Dutch processed cocoa powder


1/2 teaspoon mustard powder


1 tablespoon ground ginger


1 tablespoon paprika


1 tablespoon ground clove


1/2 tablespoon brown sugar


1 tablespoon ground cumin


1 tablespoon garlic powder


2 tablespoon kosher salt


1 tablespoon cracked black pepper


4 8-ounce filets of beef tenderloin





Mix all ingredients except beef together and store in an airtight container.



Rinse beef tenderloin under cold water. Cut ends so they are flat edges. If there is any membrane on the meat, carefully remove it.



Roll meat in the rub mixture, ensuring that there is a generous coating on all sides.



Preheat grill to high. Place tenderloin on the grill. Rotate meat ¼ turn every 5 minutes or so. This should seal the meat, and the rub will create a crust.



After meat has cooked on all sides, lower grill heat to medium/low (around 300°F). Close the lid and leave it for about 7 minutes. This will cook the beef to medium rare. You can adjust the time for your meat preference.



Remove from heat and let meat rest for 5-10 minutes, allowing juices to draw back into the meat.