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Chef Ken Gladysz
Chef Ken Gladysz
THE HOTEL HERSHEY
Chef Ken Gladysz's culinary career has taken him around the globe - and back. Before becoming executive chef at THE HOTEL HERSHEY, his work with the award-winning Four Seasons Hotel and Resort Company took him to Japan, Indonesia, Saudi Arabia and the American West. His inspired cuisine draws on his vast travel experience and expands beyond European classical technique to incorporate global flavors with skill and grace. He loves working with chocolate, particularly incorporating its dynamic flavor into savory dishes.

Visit The Hotel Hershey now

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Cocoa Coffee Rub

Cocoa Coffee Rub

This rub has an enticing mixture of flavors that enhances the tenderloin, but doesn't overpower it. You can also apply it for a tasty effect on beef, elk or venison.

 

Ingredients:

  • 2 oz. unsweetened natural cocoa
  • 2 oz. ground espresso
  • 2 oz. porcini mushroom powder
  • 3 lbs. buffalo tenderloin

Directions:

Combine cocoa, 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°F (medium rare) or desired doneness. Allow to rest. Plate and serve.

Makes 6 servings.

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