Petit Smoked Tenderloin of Beef Crusted with Cocoa Spice Rub

Petit Smoked Tenderloin of Beef with Cocoa RubCourtesy of Chef Brian Light

(Serves 8)

8 each – 6 ounces Filet of Beef Tenderloin
Cocoa Spice Rub (see recipe)
Callebaut Chocolate Merlot Sauce (see recipe)
Olive Oil
Roasted Garlic Mashed Potatoes

Place steaks into a suitable smoker and burn a round of wood chips. Let the steaks sit in the smoker but DO NOT allow it to get too hot and cook the filets. Remove the filets from the smoker; rub with olive oil and season with the cocoa spice rub. Sear the steaks in a hot pan until well caramelized on both sides and place into a 400 degree oven and cook to desired degree of doneness. Remove from the oven and place on an elevated rack in a warm place, loosely cover with tin foil to retain heat and let the steaks rest (approximately 10 minutes).

To plate, place a scoop of potatoes in the center of the plate, lean the steak against the potatoes and wedge the vegetables on the other side. Nappe the sauce over the steak and around the front of it. Take the extra chocolate spice rub and dust the rim of the plate.

Petit Smoked Tenderloin

Chocolate Spice Rub
1 teaspoon Ground Coriander
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1 teaspoon Ground Curry
1 1/2 Tablespoon Cocoa Powder
Salt & Pepper to taste

Mix well.

Callebaut Chocolate Merlot Sauce
(Cut in half for 8 people)

3 cups Red Wine
4 cups Demi Glace
4 ounces Chocolate
2 Tablespoons Butter
2 each Shallots; chopped

Reduce red wine by 3/4 with chopped shallot. Add Demi Glace and heat through. Stir in chocolate until melted. Stain; whisk in butter before serving.

Note: Chef Brian Light used a scalloped potatoes instead of mashed potatoes in this demonstration.