Tenderloin of Beef with Ancho Chili Sauce
and Jack Cheese
Ancho Chili Sauce:
2 ounces dried ancho chilies
1 red bell pepper, roasted, peeled, and chopped
2 t. minced garlic
¼ diced red onion
2 t. olive oil
2 t. tomato paste
¼ cup beef stock
1 t. cumin
1 t. cinnamon
1 t. oregano
¼ t. ancho chili powder
2 ounce Light Jack Cheese
4-4 ounce beef tenderloin fillets (filet mignon is easier)
In a small bowl, cover dried ancho chiles with hot water and soak for 30
minutes. Drain chiles and scrape pulp off skin with spatula. Set pulp
aside and discard skin.
In a medium saucepan, sauté garlic and onion in olive oil until tender. Add
chile pulp, tomato paste, and chopped red bell pepper. Cook 1
minute stirring constantly. Add stock and seasonings, cover, and continue to
simmer over low heat for 20 minutes.
While sauce is cooking, preheat broiler or grill. I use the Weber, and then
melt the cheese on top.
Slice Jack cheese into very thin strips about 3" long and 1/4:" wide.
Broil beef filets for 3 to 4 minutes for medium rare or to taste.
Crisscross two strips of cheese on top of each filet and return to broiler for
20 seconds to melt cheese.
Divide Ancho Chile Sauce among plates and set beef in center of sauce.
Carbo: 4 g
Fat: 11 g
Cholesterol: 77 mg
Protein: 26 g
Sodium: 99 mg
Adapted this from Great Tastes from the Canyon Ranch
AUTHOR: Lori A