Cocoa Coffee Rub
2 oz. unsweetened natural cocoa
2 oz. ground espresso
2 oz. porcini mushroom powder
3 lbs. beef tenderloin
Combine cocoa, ground espresso, and mushroom powder. Mix well.
Sear tenderloin evenly on all sides. Allow tenderloin to cool. Then evenly coat with cocoa rub on all sides. Place tenderloin in low, preheated oven to finish cooking.
Remove from oven when internal temperature reaches 120°F (medium rare) or desired doneness. Allow to rest. Serves six.