4 beef tenderloin steaks (6 oz each, 1 1/2 in thick)
1/2 tsp salt
1/2 tsp coarsely ground pepper
3 T baking cocoa
3 T finely ground coffee
2 T of The Olive Bin's Dark Chocolate Balsamic Vinegar (Seasonal)
FOR THE GLAZE:
1/4 C of The Olive Bin's Dark Chocolate Balsamic Vinegar (Seasonal)
1/4 C of The Olive Bin's Espresso Balsamic Vinegar
Mocha-Crusted Beef Tenderloin
Ingredients
Number Of Servings: 4
Directions
- Marinate steaks, refrigerated, in 2 T of Dark Chocolate balsamic for 1-2 hours.
- Preheat broiler. Sprinkle steaks with salt and pepper. In a shallow bowl, mix cocoa and coffee. Dip steaks into cocoa mixture to coat all sides; shake off excess.
- Place steaks on rack of a broiler pan. Broil 3 to 4 inches from heat for 9 to 11 minutes on each side, or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; for medium, 160 degrees; for well-done, 170 degrees).
- While steaks are cooking, heat Dark Chocolate and Espresso balsamics in small saucepan on medium-low heat. Stirring continually, heat until mixture is reduced in volume by half, creating thick glaze. When steaks are finished, drizzle glaze over the top; serve immediately.
