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.

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