Tucson Tenderloin With Wild Sauce

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

INGREDIENTS

6		Dried New Mexican chiles
2	T	Cracked black peppercorns
2	t	Kosher salt
1		Beef, 7- to 8-pound
		tenderloin trimmed
1	T	Olive oil
		Wild Sauce
		Garnish: fresh oregano
		sprigs
2	T	Butter or margarine
1/2	c	Chopped sweet onion
2	T	Minced garlic
2	t	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	T	Honey
1/2	t	Kosher salt
1/4	t	Black pepper

INSTRUCTIONS

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 350Ã¸ 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  450Ã¸ for 12
minutes; turn and bake 12 more minutes or until meat  thermometer
registers 145Ã¸ (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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 124 Calories From Fat: 56 Total Fat: 6.3g Cholesterol: 18.3mg Sodium: 762.3mg Potassium: 253.8mg Carbohydrates: 9.9g Fiber: 1.1g Sugar: 5.2g Protein: 6.9g