A Healthy Recipe Inspiration: Southwestern Steak with Cocoa Fireside Rub with a Baby Frisee Salad with Hazelnut Dressing

By Anna McCoy On Tuesday, January 08 th, 2013 · no Comments · In Chef's Expressions News ,Culinary Classes ,Event Planning and Catering ,Recipes ,Wine & Food

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…

Beef Frisee Salad

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

Hazelnut Vinaigrette

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.

To Assemble:
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!

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