Title: Tucson tenderloin with wild sauce
 Categories: Main dish, Meats
      Yield: 8 Servings
 
      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

MMMMM-------------------------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.