TENDERLOIN IN ANCHO-BOURBON SAUCE

TENDERLOIN IN ANCHO-BOURBON SAUCE image

Yield 6 servings

Number Of Ingredients 10

4 ancho chiles
1 cup sugar
1⁄2 teaspoon minced garlic
2 1⁄2 cups demi-glace
1⁄4 cup Jim Beam bourbon
salt and pepper to taste
6 center-cut beef tenderloin filets, 6 to 8 ounces each
salt to taste
1 cup whole peppercorns, ground in a blender
1 stick butter

Steps:

Ancho-Bourbon: Core and seed chiles. Cover in boiling water and simmer for approximately 10 minutes, or until soft. Purée in a blender with enough water to make a paste. Set aside. Cook sugar in a saucepan over low heat, stirring constantly, until caramelized to a deep golden brown. Add 3⁄4 cup ancho purée and "fry" until mixture turns a maroon color. Add garlic and stir for 30 seconds. Add demi-glace and simmer slowly for 15 minutes. Add bourbon and simmer for 5 minutes more. Strain into a clean container. Season with salt and pepper. Tenderloin: Lightly salt each filet and dredge thoroughly in pepper, brushing off the larger pieces. Melt butter in a heavy, 12-inch skillet and cook steaks over medium heat for approximately 10 minutes. Then slowly roll each steak to cook edges, until a crisp crust forms. To serve, cut filets in half against the grain and arrange attractively on a plate with a wedge of ranch potatoes. Ladle sauce over meat.