Tenderloin With Chili Sauce

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -6 assorted colored corn tortillas (in small strips)
• canola oil (as needed)
• salt & fresh ground pepper (to taste)
• 2 avocados (pitted, peeled, chopped)
• 1/2 red bell pepper (minced)
• 1/2 small onion (minced)
• 1 lime, juice of
• 2 dried new mexico chiles
• 1/2 large onion (chunked)
• 3 garlic cloves (minced)
• 6 tomatoes (seeded, halved)
• 1 cup chicken stock
• 4 beef tenderloin steaks (2 inches thick)
• 1 tablespoon olive oil
• 2 teaspoons brown sugar
• 1/4 cup manchego cheese (shredded)
• cilantro (minced)

Recipe

• 1 prepare tortillas.
• 2 heat a little oil in a deep skillet. fry tortillas until golden. remove to paper towels. season. repeat until all are cooked. set aside.
• 3 combine the avocado, bell pepper, onion lime and salt and pepper. chill until needed.
• 4 toast chilies in a dry skillet until charred. remove. tear and seed.
• 5 heat broiler.
• 6 in a skillet combine the onion, garlic, and tomatoes.
• 7 place under broiler for 15 minutes or until well charred.
• 8 plce on stove over high heat. add stock. deglaze.
• 9 place in a food processor. add chilies. puree until smooth. season. set aside. clean out skillet.
• 10 season steaks.
• 11 heat oil in skillet.
• 12 add steaks. sear 3 minutes each side or according to taste. remove. place on a plate. keep warm.
• 13 to skillet add chili puree and sugar. simmer 20 minutes.
• 14 return steaks to pan. re-heat and coat well.
• 15 place some sauce on plates. top with a steak and avocado mix, cheese and cilantro.
• 16 surround with chips.