| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 stemmed seeded guajillo chiles 2 stemmed seeded ancho chiles Water for soaking, reserved 4 cloves garlic, chopped 2 chipotle chiles in adobo 1/2 small white onion, chopped 2 tbs. extra-virgin olive oil 2 tbs. light brown sugar 2 tbs. red wine vinegar 1 tsp. salt 1/4 tsp. pepper 2 pound beef tenderloin Extra-virgin olive oil Course sea salt Black pepper 3 tbs. very finely ground coffee 1 t s cocoa powder 1/8 tsp. ground cinnamon |
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Instructions:
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1. Toast chiles in a skillet over medium heat for 4-5 minutes; soak in warm water until soft, about 30 minutes. Puree chiles, 1 cup soaking liquid, garlic, chipotle chiles, onion in a blender until smooth. 2. Heat olive oil in a small saucepan over medium-high heat. Add puree, reduce heat, and simmer until thickened, about 30 minutes. 3. Add light brown sugar, red wine vinegar, salt and pepper, simmer until thickened, about 12-14 minutes more. Let cool. 4. Preheat oven to 400°F. Tie beef tenderloin at 1/2" intervals with kitchen twine. Rub with 2 tablespoons olive oil, 1-1/2 teaspoon course sea salt, and 1/2 teaspoon peper; brush all over with 2 tablespoons of the sauce (reserving the rest for another use.) 5. Combine ground coffee, cocoa powder, and ground cinnamon and roll beef in mixture to coat. 6. Place beef on a rack in a roasting pan; let sit for 30 minutes. Roast for 10 minutes; reduce temperature to 225°F and continue roasting until a thermometer inserted in the thickest part reads 125°F, about 50 minutes. Let rest for 15 minutes. Remove twine, slice and serve. |
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Related recipes:
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None |
2009-01-03