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