Ancho-Cocoa Rubbed Beef Tenderloin
Ingredients1/4 c. ground Ancho Chilies
2 Tbl. cocoa powder
1 Tbl. Kosher salt
1 tsp. black pepper
1 1/2 lbs. beef tenderloin
Combine all of the rub ingredients in a bowl. Apply the rub generously with gloved hands into the tenderloin. Cover and set aside in the fridge for at least one hour, or as long as overnight. Sear in a skillet over high heat to brown on all sides. Finish in a preheated oven at 400 to desired doneness. Remove from the oven and let rest for 5 to 10 minutes depending on the thickness of the tenderloin.
Done at Fats Cigar place show for 3/29/2008