The New Year is for Resolutions – probably the most frequent resolution is to eat healthier and take better care of ourselves. A couple of years ago, we featured this recipe at our ‘New Year’s Resolutions’ Culinary Class. The Cocoa Fireside Rub is a classic that’s application goes beyond beef – feel free to explore with Chicken, Duck, or Pork…
Grilled Beef Tenderloin with Cocoa Fireside Rub
Cocoa Fireside Rub
½ cup of New Mexican Chili Powder
½ cup Dutch Cocoa powder
1 cup Light Brown Sugar
2 tablespoons of Kosher Salt
1 each Beef Tenderloin (whole clean with silver skin removed) 3 to 4 pounds
Combine sugar, cocoa powder, chili and salt together and rub the mixture on tenderloin. Let the tenderloin rest in refrigerator for 6 to 8 hours. Heat grill to 400°F. Grill tenderloin for 6 to 8 minutes each side for medium rare. Let rest for 5-6 minutes before slicing
2 tablespoon White Balsamic Vinegar
1 teaspoon minced Shallot
4 tablespoons Grapeseed Oil
2 teaspoons Hazelnut Oil
Season with Sea Salt and Fresh Pepper
Whisk together vinegar, shallot, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well.
Slice Tenderloin into strips. Toss Frisee and Hazelnut Vinaigrette to taste. Place dressed Frisee onto plate or shallow bowl and top with warm tenderloin. Enjoy!