Coco & Chile Rubbed Braised Tenderloin Recipe
Black Truffle – Demi-Glace
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rub
In a small bowl, mix together the coconut sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
- 2
Season the Tenderloin
Rub the spice mixture all over the beef tenderloin, ensuring it is evenly coated. Let it sit for at least 30 minutes to absorb the flavors.
- 3
Sear the Tenderloin
In a large skillet, heat the olive oil over medium-high heat. Add the beef tenderloin and sear on all sides until browned, about 3-4 minutes per side.
- 4
Braise the Tenderloin
Transfer the seared tenderloin to a slow cooker or a braising pan. Pour the beef broth over the meat and add fresh thyme. Cover and cook on low heat for 4-6 hours or until tender.
- 5
Make the Demi-Glace
Once the tenderloin is cooked, remove it from the cooking liquid. In a saucepan, reduce the cooking liquid over medium heat until it thickens, about 10-15 minutes. Stir in the black truffle oil.
- 6
Serve
Slice the tenderloin and serve it drizzled with the black truffle demi-glace.