Tucson tenderloin with wild sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried New Mexican chiles | |
| 2 | tablespoons | Cracked black peppercorns |
| 2 | teaspoons | Kosher salt |
| 1 | Beef (7- to 8-pound) tenderloin, trimmed | |
| 1 | tablespoon | Olive oil |
| Wild Sauce | ||
| 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 |
Directions
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.