YIELD: 10 servings Photo Credit: Culinart Beef: 1 tenderloin cleaned, tied (approx. 5 lbs.) 1/4 cup chili powder 1/4 cup coffee, Blue Mountain type, ground 2 Tbsps. kosher salt 1 tsp. black pepper 1 oz. olive oil Mole demi glace: 1 qt. demi glace 2 Tbsps. mole paste, purchased 2 oz. butter FOR THE MEAT: Mix all dry seasonings together and coat beef thoroughly. Cover and refrigerate for 2 to 3 hours to allow the dry rub to penetrate. Rub the oil on the tenderloin and grill over ...

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