FILET OF BEEF TENDERLOIN
1/2 cup full bodied coffee, finely ground
1/4 cup Hershey's Cocoa
1/2 teaspoon mustard powder 1 tablespoon ground ginger
1 tablespoon paprika 1 tablespoon ground clove
1/2 tablespoon brown sugar 1 tablespoon ground cumin
1 tablespoon garlic powder 2 tablespoon kosher salt
1 tablespoon cracked black pepper
4 8ounce filet of beef tenderloin
Mix all ingredients, but beef, together and store in an airtight container. Dredge steak with coffee spice and grill to desired temperature.
YOUR TREAT: Ghirardelli Sinful Chocolate Truffles
1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
