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Beef With Three-Chile Butter




Source of Recipe


Bon Appetit 5/03






Recipe Introduction


Serve french fries sprinkled with cayenne pepper to accompany the beef.





List of Ingredients



• 2 dried guajillo chiles, stemmed, seeded, thinly sliced
  
• 2 dried ancho chiles, stemmed, seeded, thinly sliced
  
• 1/2 cup butter
  
• 3 shallots, chopped
  
• 2 whole chipotle chiles (from can), drained, stemmed, seeded, sliced
  
• 1 cup water
  
• 2 T chopped fresh chives
  
• 1 (3 lb) beef tenderloin roast
  
• 6 T olive oil
  
• 2 tsps salt
  
• 1 tsp ground black pepper
  
• 1 T chopped fresh parsley
  






Instructions



1. Heat large skillet over medium-high heat. Add guajillo and ancho chile slices. Toast until fragrant and beginning to darken, stirring often, about 30 seconds. Add butter, shallots, and chipotle chiles. Stir just until chiles are coated with butter and shallots begin to soften, about 2 minutes. Add 1 cup water and simmer until dried chiles are soft and all water has evaporated, about 15 minutes. Mix in chives; season with salt. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
   
2. Preheat oven to 450 degrees. Coat beef with 3 T oil, salt and pepper, then parsley. Heat remaining 3 T oil in large ovenproof skillet over high heat. Add beef and sear until brown on all sides, about 6 minutes. Transfer skillet with beef to oven. Roast until meat thermometer inserted into center of roast registers 125 degrees for medium-rare, about 30 minutes. Let beef stand 10 minutes.
   
3. Cut beef into 1/2" thick slices. Spoon chile butter over and serve.
   






Final Comments


6 servings