Name: Tucson Tenderloin with Wild Sauce
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

When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

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&deg; 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&deg; for 12 minutes; turn and
bake 12 more minutes or until meat thermometer registers 145&deg;
(medium-rare). Cut into 1/2-inch-thick slices, and serve with Wild Sauce
and garnish.
Posted to MM-Recipes Digest  by Julie Bertholf <[email protected]> on
Apr 05, 1998

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