Get ready to transform your dinner table with a Mexican culinary masterpiece that will make your taste buds dance! This Beef Tenderloin Three Chile Sauce is not just a recipe—it's a sensational journey through rich, complex flavors that combine the smoky depth of three traditional Mexican chiles with perfectly seared, melt-in-your-mouth beef tenderloin. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your cooking game and transport you straight to the heart of Mexican cuisine.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs beef tenderloin
- 3 dried chiles (ancho, guajillo, pasilla)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- Salt to taste
- Pepper to taste
Instructions
- Begin by preparing the dried chiles. Remove stems and seeds from the ancho, guajillo, and pasilla chiles. Toast the chiles lightly in a dry skillet over medium heat for 30-45 seconds on each side to release their aromatic oils, being careful not to burn them.
- Transfer the toasted chiles to a bowl and cover with hot water. Allow them to rehydrate for 20-25 minutes until they become soft and pliable.
- While chiles are soaking, season the beef tenderloin generously with salt and freshly ground black pepper. Let the meat rest at room temperature for 15 minutes to ensure even cooking.
- Drain the rehydrated chiles and place them in a blender. Add chopped onion, minced garlic, and 1 cup of beef broth. Blend until you create a smooth, rich chile sauce.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat. Sear the beef tenderloin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Reduce heat to medium and pour the chile sauce over the seared tenderloin. Add remaining beef broth, cover the pan, and simmer for 25-30 minutes, turning the meat occasionally to ensure even cooking and sauce coverage.
- Check the internal temperature of the beef. For medium-rare, aim for 135°F (57°C). Remove from heat and let the meat rest for 10 minutes before slicing.
- Slice the tenderloin against the grain and serve with the rich, spicy chile sauce spooned over the top. Garnish with fresh cilantro if desired.
Tips
- Chile Selection: Choose high-quality, fresh dried chiles for the most vibrant flavor. Look for chiles that are pliable and have a deep, rich color.
- Toasting Technique: When toasting chiles, use a light touch. They should become fragrant and slightly darker, but not burnt, which can make the sauce bitter.
- Temperature Matters: Let the beef come to room temperature before cooking to ensure even searing and more consistent doneness.
- Searing Secrets: Use a cast-iron skillet for the best crust and heat distribution. Ensure the pan is very hot before adding the meat.
- Resting is Crucial: Always let the meat rest after cooking to allow juices to redistribute, ensuring a juicy, tender result.
- Sauce Consistency: If the sauce is too thick, add a little more beef broth. If too thin, simmer uncovered to reduce and concentrate flavors.
- Make-Ahead Tip: The chile sauce can be prepared a day in advance, which allows flavors to meld and develop even more complexity.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 8g
Protein: 56g
Fat: 29g
Saturated Fat: 11g
Cholesterol: 160mg
