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The writings of the Apocrypha should not be regarded as part of Scripture: 1. they do not claim for themselves the same kind of authority as the Old Testament writings; 2. they were not regarded as God’s words by the Jewish people from whom they originated; 3. they were not considered to be Scripture by Jesus or the New Testament authors; and 4. they contain teachings inconsistent with the rest of the Bible. We must conclude that they are merely human words, not God-breathed words like the words of Scripture. They do have value for historical and linguistic research, and they contain a number of helpful stories about the courage and faith of many Jews during the period after the Old Testament ends, but they have never been part of the Old Testament canon, and they should not be thought of as part of the Bible. Therefore, they have no binding authority for the thought or life of Christians today.
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    • Tucson Tenderloin with Wild Sauce

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Mexican Main dish, Meats 8 Servings

    INGREDIENTS

    6 Dried New Mexican chiles
    2 tb Cracked black peppercorns
    2 ts Kosher salt
    1 Beef (7- to 8-pound) tenderloin, trimmed
    1 tb Olive oil
    Wild Sauce
    Garnish: fresh oregano sprigs
    2 tb Butter or margarine
    1/2 c Chopped sweet onion
    2 tb Minced garlic
    2 ts Dried chili powder
    3/4 c Dry red wine
    1 c Sliced portobello mushrooms
    1 c Sliced shiitake mushrooms
    1 c Sliced white mushrooms
    1/2 c Chicken broth
    1/2 c Tomato sauce
    2 tb Honey
    1/2 ts Kosher salt
    1/4 ts Black pepper

    INSTRUCTIONS

    WILD SAUCE
Wild Sauce: Melt butter in a 10-inch skillet; add onion, and saute until
tender. Stir in garlic and chili powder; cook 2 minutes. Add wine; simmer,
stirring occasionally, 15 minutes or until liquid is reduced to 1/4 cup.
Add mushrooms; cook 5 minutes. Stir in broth and tomato sauce; bring to a
boil. Reduce heat; simmer, stirring often, 15 minutes. Whisk in honey,
salt, and pepper. Makes 3 cups.
Bake chiles on an aluminum foil-lined baking sheet at 350° for 2 minutes.
Cool; remove stems and seeds. Pulse chiles in a blender until coarsely
chopped. Toss with pepper and salt in a 15- x 10-inch jellyroll pan. Tie
tenderloin with twine at 3-inch intervals. Rub with oil, and roll in chile
mixture; place tenderloin on pan. Bake at 450° for 12 minutes; turn and
bake 12 more minutes or until meat thermometer registers 145°
(medium-rare). Cut into 1/2-inch-thick slices, and serve with Wild Sauce
and garnish.
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Apr 05, 1998

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