Beef Tenderloin With Chili
|Beef tenderloins||28 Ounce|
|Extra virgin olive oil||4 Tablespoon|
|Dried ancho chili||1 Large|
|Dried new mexico chili||1⁄2|
|Plum tomato||1 Large|
|Water||1 Cup (16 tbs)|
|Garlic||6 Clove (30 gm), chopped|
|Chicken broth||1 Cup (16 tbs)|
|Beef stock||1 Cup (16 tbs)|
|Dry red wine||2 Cup (32 tbs)|
|Rosemary||1⁄2 Teaspoon, minced|
It is good to season the steaks with salt and spices of your choice 24 hours before to leave out a good taste. If they are frozen then allow them to thaw out so they get heated evenly.
Put chilies and plum tomato in the skillet and toast under medium heat for about 5 minutes, until they turn dark in colour and release their fragrance. Then cool them off and steam and tear the chilies into small pieces. Chop tomato and palce chilies, tomato and 1 cup water into a small saucepan and bring it to boil. Reduce the heat and then simmer for about 10 minutes until chilies are tender. Then simply put the chili mixture into a blender and blend till its smooth.
Spread oil into the skillet and heat it in medium high heat, then add garlic and sauté for one minute. The add 1 cup of chicken broth and wine. Let it boil and reduce to 1 cup which takes about 15 minutes. Simmer it for one minute and stir in chili puree, butter and rosemary. Season the sauce with salt and pepper and leave it aside.
Take some more olive oil and preheat it in a large non-stick skillet to over medium heat. Season the steaks with salt and pepper if you haven’t and then add it into the skillet. Cook it as desired and set it aside. It takes about 4 minutes for a medium-rare preparation.
Now you can serve the steaks, topping it who sauce as you like or serve it separately. Place each steak in a separate plate.
You can also serve it with potatoes and herbs if you like. Add mashed boiled potatoes or a baked potato as a sider.
Use Mexican chili ancho cooking sauce for a stronger taste.
You can make the sauce thicker by boiling it even further.
Use cheese as a topping for a different touch to the flavor.