Ingredients

  • 1 large dried ancho chili
  • ½ dried New Mexico chili
  • 1 large plum tomato
  • 1 cup water
  • 4 tablespoons olive oil
  • 6 garlic cloves, chopped
  • 1 cup (or more) chicken stock or canned low-salt chicken broth
  • 1 cup beef stock or canned beef broth
  • 2 cups dry red wine
  • 2 tablespoons (1/4 stick) butter
  • ½ teaspoon minced fresh rosemary
  • 4 6- to 7-ounce beef tenderloin steaks (about 1 inch thick)

Directions

Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.


Categories
30 Minute, Beef
MacGourmet downloadBeef Tenderloin Steaks with Chili Sauce. To import, drag image to your MacGourmet recipe box.

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