| 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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