Dark chocolate and espresso are delicious on tenderloin. The combination enhances the beef's flavor. If you can't find mushroom powder, make it yourself. Pulse dried mushrooms in a food processor or coffee grinder.
PREP TIME: 5 minutes
COOK TIME: 12 minutes
2 oz. unsweetened natural cocoa
2 oz. ground espresso
2 oz. porcini mushroom powder
4 8 oz tenderloin fillets
Combine cocoa, ground espresso and mushroom powder. Mix well.
Sear tenderloins on high heat for 1 minute per side. Allow to cool. Then evenly press the cocoa rub on all sides of fillet. Place tenderloins on medium- high grill for 5 minutes per side..
Remove from grill when internal temperature reaches 145°F (medium rare) or desired doneness. Allow to rest before serving.