Smoke'n Dudes BBQ Blog

This one has never been served in the restaurant(It’s a bit too pricy for our menu), but it is tasty none the less. It is a different flavor than BBQ enthusiasts are used to so it will add some variety to your repertoire. Recently Bobby Flay prepared something very similar on Iron Chef(if I’m not mistaken he used either Buffalo or Bison instead of Beef)

Chocolate Spiced Beef Tenderloin w/Red Wine & Chocolate Chili Steak Sauce

All of the spices can be adjusted to taste.

Spice Rub:
2tbs Unsweetened Cocoa Powder
2tbs Brown Sugar
1tbs Kosher Salt
1tbs Garlic Salt
2tsp Red Pepper Flakes
1tsp Cumin
1/2tsp Ground Mustard
1/2tsp Chili Powder
1/2tsp Allspice

Mix All Ingredients Well

Sauce:

1 Celery Stalk (finely chopped)
1 Small Carrot (finely chopped)
1-2 Clove(s) Garlic (minced)
1/2 Cup Chopped Shallots
2 Cups Red Wine
2 Cups Beef Broth
2 tbs Tomato Paste
1 Bay Leaf
1 sprig thyme(optional)
1 tbs Unsweetened Cocoa Powder
1/2tsp Chili Powder
2tsp Olive Oil

Make sauce at least a day in advance.

Heat the olive oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and chili powder. Let sit over night and slowly bring it up to temperature when ready to use.

Liberally smother 1 1/2 – 2 lb tenderloin roast with chocolate spice rub. Grill on all sides just until browned. Remove from grill and wrap roast in tin foil. Return to grill and roast until desired doneness. Medium Rare = 140 degrees F.