Recipe: Sweet’N’Spicy Cocoa Rubbed Filet

Recipe: Sweet’N’Spicy Cocoa Rubbed Filet

Here is a meal that our family enjoys.  Yes, we do love a good piece of red meat!  In this recipe we use a nice cocoa based rub, but you can easily just use salt, pepper and a little garlic powder.  The other spice I cannot get enough of in my cooking is cinnamon.  In fact, in studies, a daily dose of cinnamon has shown to lower LDL cholesterol.  It is also a great source of manganese, fiber, iron, and calcium.  This meal is a little higher in fat (32/33/35) than my usual meals, but it is easy enough NOT to add walnuts or almonds in one of my other meals to balance out the days macronutrients. 

• 6oz beef tenderloin filet(s)
• Dove Chocolate Discoveries Sweet’N’Spicy Rub OR salt, pepper and garlic powder
• 1 sweet potato per person (organic if possible)
• 1 package of BirdsEye Steamfresh Broccoli with Cheese Sauce
• cinnamon
• grapeseed oil

Spray a frying pan with thin layer of grapeseed oil.  Place over medium-high heat.  Preheat oven to 400°.  Rub cocoa rub (or salt, pepper and garlic powder) on both sides of the filet.  Place filets in frying pan and sear both sides (about 3-4 minutes for each side).  Place whole frying pan in heated over for about 13 minutes for a medium cooked filet (adjust as necessary).  While the filet is in the oven wrap each sweet potato in plastic wrap and microwave (about 5 minutes for each potato).  After potatoes are cooked, microwave the BirdsEye broccoli per the instructions (usually 5 mintues).  Remove the filet(s) from the oven.  Place the sweet potato on the plate, slice and sprinkle cinnamon.  Place the broccoli on plate and then add the filet.  Makes 1 serving per filet.

Preparation Time: 30-35 minutes

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