The Culinary Works

This is a quick and easy entrée you can whip up for date night! It pairs perfectly with the Sweet Potato and Asiago Gratin, which can be made ahead of the meal and rewarmed for dinner. That makes preparing this meal deceptively easy!

• Cocoa Rubbed Beef Tenderloin
• 2 Fillet Mignon’s
• Unsweetened Cocoa
• Dash of Chinese Five Spice
• Salt and pepper

You will use the pan roast method for this dish, if you are unsure, you can study the method here. Salt and pepper the fillets like you mean it, don't go crazy but remember most will be left in the pan, sprinkle with a dash of the Chinese Five Spice and then coat in the cocoa. They are ready for the pan!

Using an oven safe saute pan, get the pan hot, add a bit of canola oil, let the oil get hot, add the fillets and leave them alone. When the fillets start to come loose they will have good color, flip them and slide the pan in the preheated 375 degree oven. 5-6 minutes in the oven will get you rare, 6-8 medium, 8-12 well done. Remember, this is an estimate, if you buy super thick fillets they will take longer. The more firm they are to the touch means they are more done, for medium it should be starting to firm but still have some give in the middle.  Lots of give means it's more rare.

Let it rest for atleast 5 minutes before you enjoy this dish.  As you can imagine, it pairs really well with a luscious, full bodied, spicy Merlot or Petite Syrah.   Cheers!

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