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Name: Tucson Tenderloin with Wild Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Chicken broth; 1/2 ts Kosher salt; 1 tb olive oil; 1/2 c Tomato sauce; 2 tb Honey; Wild Sauce; 6 Dried New Mexican chiles; 3/4 c Dry Red Wine; 2 tb Butter or margarine; Garnish: fresh oregano; 2 tb Garlic minced; 1 c Sliced white mushrooms; 1 c Sliced portobello mushrooms; 2 tb Cracked black peppercorns; 2 ts Kosher salt; 1 Beef (7- to 8-pound); 1/2 c Chopped sweet onion; 1/4 ts Black pepper; 2 ts Dried chili powder; 1 c Sliced shiitake mushrooms

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Tucson Tenderloin with Wild Sauce

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

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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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 8 Servings

Calories: 114
Calories from Fat: 57 (50%)

Amt Per Serving		% DV

	Total Fat 6.4g	8 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.4g
Cholesterol 6.2mg		2 %
Sodium 987mg		34 %
Potassium 419.2mg		11 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 8.1g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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