Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Wild Sauce: Melt butter in a 10-inch skillet; add onion, and saute
until tender. Stir in garlic and chili powder; cook 2 minutes. Add
wine; simmer, stirring occasionally, 15 minutes or until liquid is
reduced to 1/4 cup. Add mushrooms; cook 5 minutes. Stir in broth and
tomato sauce; bring to a boil. Reduce heat; simmer, stirring often,
15 minutes. Whisk in honey, salt, and pepper. Makes 3 cups.

Bake chiles on an aluminum foil-lined baking sheet at 350 B0 for 2
minutes. Cool; remove stems and seeds. Pulse chiles in a blender
until coarsely chopped. Toss with pepper and salt in a 15- x 10-inch
jellyroll pan. Tie tenderloin with twine at 3-inch intervals. Rub
with oil, and roll in chile mixture; place tenderloin on pan. Bake at
450 B0 for 12 minutes; turn and bake 12 more minutes or until meat
thermometer registers 145 B0 (medium-rare). Cut into 1/2-inch-thick
slices, and serve with Wild Sauce and garnish.

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