Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Mulato peppers
3 Tomatoes, coarsely chopped
2 Cl Garlic
1 ts Oregano
1/2 ts White pepper
1 1/2 lb Beef tenderloin, sliced
1/4 in. thick
1/2 lb Fresh mushrooms, sliced
1/2 c Red wine
1 tb Chopped parsley
2 tb Butter, melted
1 ts Olive oil

SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE;
JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers.
Split open and remove the veins and seeds. Wash in cold running
water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3.
Combine the peppers, soaking water, tomatoes, garlic, oregano, and
white pepper in an electric blender and puree. 4. Simmer the
tenderloin, mushrooms, pepper puree, wine, and parsley in the butter
and oil for 20 minutes. NOTE: The seeds of peppers provide the fire.
You may prefer to leave a few in.

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