Serves 1-2.

Beef tenderloin earns rave reviews because of its luscious texture — a rub with Da Lat Spice before grilling gives it a flavor boost; coffee and cocoa add depth, ginger and black pepper add sparkle. Serve this steak with roasted cherry tomatoes and rustic bread. 

1 tenderloin steak, about ¾ pound 
1 teaspoon neutral oil (canola or grape-seed)
1 tablespoon Da Lat Spice
Sea salt and back pepper, to taste

Pat the steak dry with paper towel, rub oil over the whole piece, and set it on a large piece of waxed paper. Sprinkle all sides with Da Lat Spice and use your hands to pat the spices onto the steak, creating an even, thick coating. Set aside at room temperature for 1 hour. Preheat the grill to medium-high heat (375º to 400º F). 

For medium-rare: put the steak on the grill, cook for 3 minutes without moving the meat or closing the grill cover. Use tongs to rotate the steak 45 degrees, cook it for another 3 minutes, and then turn the steak over to the other side. Follow the same cooking instructions for the second side. For medium: follow the instructions above for cooking the first side. When cooking the second side, after cooking the steak for 3 minutes and rotating it 45 degrees, close the grill cover and cook for 4 minutes. 

Move the steak from the grill to a plate and let it rest for 8–10 minutes before slicing (across the grain) and serving.