Tucson Tenderloin With Wild Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6: Dried New Mexican chiles,
2 tbsp: Cracked black peppercorns,
2 tsp: Kosher salt,
1: Beef, (7- to 8-pound) tenderloin, trimmed
1 tbsp: Olive oil,
Wild Sauce,
Garnish: fresh oregano sprigs,
WILD SAUCE
2 tbsp: Butter or margarine,
1/2 cup: Chopped sweet onion,
2 tbsp: Minced garlic,
2 tsp: Dried chili powder,
3/4 cup: Dry red wine,
1 cup: Sliced portobello mushrooms,
1 cup: Sliced shiitake mushrooms,
1 cup: Sliced white mushrooms,
1/2 cup: Chicken broth,
1/2 cup: Tomato sauce,
2 tbsp: Honey,
1/2 tsp: Kosher salt,
1/4 tsp: Black pepper,
Directions:
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 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 1/2-inch-thick
slices, and serve with Wild Sauce and garnish.
Source from luhu.jp
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 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 1/2-inch-thick
slices, and serve with Wild Sauce and garnish.
Source from luhu.jp