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Mocha Rubbed Chateaubriand with Cocoa Compound Butter

32oz Beef Tenderloin
3 tbsp dijon mustard
1/4 cup espresso
2 tbsp brown sugar
2 tbsp kosher salt
1 tbsp cocoa powder
1 tbsp black pepper
4 tbsp butter, softened
1 tbsp lemon juice
1 tbsp cocoa powder
1 tbsp sugar
1 tsp kosher salt
Directions: Method:
1. Season the Chateaubriand lightly with kosher salt, and then rub the Dijon all over the beef. Set aside.
2. Mix together the espresso, brown sugar, kosher salt, cocoa powder and black pepper.
3. Roll the chateaubriand in the spice mixture.
4. Grill the beef over a moderate flame until desired doneness is achieved. 130 degrees, internal temperature for medium rare.
5. While the Beef is grilling, or beforehand, mix the butter with the lemon juice, cocoa powder, sugar and salt.
6. After the beef is cooked and rested, slice and serve with the cocoa compound butter.
Servings: 4
Submitted by Chef Graham


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