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 350ø 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 450ø for 12 minutes; turn and bake 12 more minutes or until meat thermometer registers 145ø (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)
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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