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1
Place both chilies and plum tomato in heavy medium skillet.
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2
Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes.
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3
Remove from heat.
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4
Cool.
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5
Stem, seed and tear chilies into small pieces.
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6
Chop tomato.
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7
Place chilies, tomato and 1 cup water in small saucepan.
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8
Bring to boil.
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9
Reduce heat and simmer until chilies are tender, about 10 minutes.
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10
Puree chili mixture in blender until smooth.
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11
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
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12
Add garlic and saute 1 minute.
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13
Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes.
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14
Stir in chili puree, butter and rosemary; simmer 1 minute.
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15
Season sauce to taste with salt and pepper.
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16
(Sauce can be prepared 1 day ahead.
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17
Cover and refrigerate.)
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18
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
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19
Sprinkle steaks with salt and pepper.
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20
Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
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21
Bring sauce to simmer, thinning with more chicken stock if necessary.
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22
Place 1 steak on each of 4 plates.
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23
Top each with 1/4 cup sauce.
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24
Serve, passing remaining sauce separately.
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25
*Available at Latin American markets, specialty foods stores and some supermarkets.
