Makes 2 servings
2 medium tenderloin steaks
1 Tbs raw cacao powder
1 tsp ancho or chipotle chile powder
1 tsp paprika or smoked paprika
1 Tbs extra virgin olive oil
3 Tbs salted butter
1 lb Brussels sprouts, trimmed and halved
4 thick slices of bacon
2 garlic cloves, minced
sea salt and black pepper
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Combine the cacao, chile and paprika in a small bowl and stir to combine. Rub the steaks with the mixture and bring to room temperature. Preheat the oven to 400° F.
In a heavy-bottom pan over medium-low heat, cook the bacon until caramelized through but not completely crisped. Remove from the pan, chop or tear into small pieces, and set aside.
Generously season the steaks with salt and pepper. Heat the oil and 1 Tbs butter in a cast iron skillet over medium heat until bubbling. Add the steaks, allowing at least 6 minutes in the pan on the first side before flipping. Flip and place pan in the preheated oven for about 10 minutes or until the steaks reach a few degrees less than your desired doneness — 125° F internal temperature for medium rare. Remove from the oven and let them rest for 15 minutes.
While steaks are in the oven, reheat the bacon grease in the original bacon pan. Add the garlic and sauté until fragrant. Add the sprouts, season with salt and pepper, and cook until edges are browned and caramelized, and sprouts are cooked through but still a little firm. (Some blackening may occur.) Add the bacon pieces back into the pan. Cook for a minute or two more to heat through.
Serve the steaks with a pat of butter and the sprouts on the side. Enjoy! N
By: S. Michal Bennett
Photography by: Joel Riner
As seen in the 2025 Winter/Spring edition