Sweet Recipe Collection from Hershey Resorts

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Cocoa Coffee Rub
Prepared by: Ken Gladysz
Executive Chef at The Hotel Hershey

Ingredients:
2 ounces Hershey's Cocoa Powder or Scharffen Berger Natural Cocoa Powder
2 ounces ground espresso
2 ounces porcini mushroom powder
3 pounds buffalo tenderloin

Directions:
Combine Hershey's Cocoa Powder, ground espresso, and mushroom powder. Mix
well.
Sear buffalo tenderloin evenly on all sides. Allow tenderloin to cool, then
evenly coat with cocoa rub on all sides. Place tenderloin in low, preheated
oven to finish cooking. Remove from oven when internal temperature reaches 120
degrees (medium rare) or desired doneness. Allow to rest. Plate and serve.

Yield: 6 servings