Tucson Tenderloin with Wild Sauce

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Tucson Tenderloin with Wild Sauce Ingredients

6 Dried New Mexican chiles	2 ts Dried chili powder
2 tb Cracked black peppercorns	3/4 c Dry red wine
2 ts Kosher salt	1 c Sliced portobello mushrooms
1 Beef (7- to 8-pound)	1 c Sliced shiitake mushrooms
1 tb Olive oil	1 c Sliced white mushrooms
Wild Sauce	1/2 c Chicken broth
Garnish: fresh oregano	1/2 c Tomato sauce
WILD SAUCE	2 tb Honey
2 tb Butter or margarine	1/2 ts Kosher salt
1/2 c Chopped sweet onion	1/4 ts Black pepper
2 tb Minced garlic

Instructions for Tucson Tenderloin with 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 on Apr 05, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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