Tucson tenderloin with wild sauce

Yield: 8 Servings

Measure Ingredient
6 \N Dried New Mexican chiles
2 tablespoons Cracked black peppercorns
2 teaspoons Kosher salt
1 \N Beef (7- to 8-pound) tenderloin, trimmed
1 tablespoon Olive oil
\N \N Wild Sauce
\N \N Garnish: fresh oregano sprigs
2 tablespoons Butter or margarine
½ cup Chopped sweet onion
2 tablespoons Minced garlic
2 teaspoons Dried chili powder
¾ cup Dry red wine
1 cup Sliced portobello mushrooms
1 cup Sliced shiitake mushrooms
1 cup Sliced white mushrooms
½ cup Chicken broth
½ cup Tomato sauce
2 tablespoons Honey
½ teaspoon Kosher salt
¼ teaspoon Black pepper

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 ¼ 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 B0 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 B0 for 12 minutes; turn and bake 12 more minutes or until meat thermometer registers 145 B0 (medium-rare). Cut into ½-inch-thick slices, and serve with Wild Sauce and garnish.

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