Making the Chile and Chocolate Rub
Choose a couple of nice, grass-fed filet’s of beef, buffalo or elk. Coat entirely in the following spice mixture;
2 tsp of med-hot chile powder
1 tsp paprika
1 tsp kosher or sea salt
1 tsp of cocoa powder
a pinch of cayenne
Let marinate for a few hours at room temperature. Pan sear in olive oil, on med-high heat until med-rare. That’s about 5 minutes on each side, depending on thickness. Pull meat out and deglaze pan with a little chicken stock and balsamic vinegar. Add a pat of butter while still hot and drizzle over meat.