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beef tenderloin salt ground pepper chile mayonnaise garlic shallot red wine vinegar lime juice paprika chile powder cayenne canola oil
Viewed: 9 - Published at: 5 years agoIngredients
- 3 1/2 lbs beef tenderloin, trimmed
- salt
- ground pepper, freshly grated
- 1 chile, stemmed, seeded and cut into large pieces
- 3/4 cup mayonnaise
- 1 large garlic clove, minced
- 1 shallot, minced
- 2 teaspoons red wine vinegar
- 1 teaspoon fresh lime juice
- 1/4 teaspoon paprika
- 1/4 teaspoon dried ancho chile powder
- 14 teaspoons cayenne
- 2 tablespoons canola oil
Method
- Preheat oven to 450 degrees.
- Place roasting pan on stove and heat oil over medium-high heat.
- Pat tenderloin with paper towels.
- Sprinkle all over with salt and pepper.
- Place in roasting pan with oil and roast in oven (or in a hot, covered grill).
- While meat cooks, toast Cascabel chile in a small skillet over high heat,.
- turning pieces once, until blistered and fragrant. I recommend using a Cascabel chili as it has a tangy medium hot flavor.
- Let cool until brittle.
- Using a mortar and pestle, pound chile into a powder.
- Mix powder in medium bowl with remaining ingredients to create the aioli.
- Remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. Because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
- Let rest 10 to 15 minutes.
- Slice and serve with aioli on the side.
