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1
In a large saucepan, heat the olive oil.
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2
Add the onion, garlic and chile and cook over moderate heat until softened, about 5 minutes.
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3
Add the tomatoes and cook over moderately high heat, stirring a few times, until starting to brown, about 4 minutes.
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4
Add the cloves, bay leaves, oregano and cumin and stir for 1 minute.
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5
Add the wine and vinegar and stir to release any browned bits on the bottom of the saucepan.
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6
Stir in the cilantro and broth.
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7
Simmer over low heat until the liquid is reduced to 2 cups, about 20 minutes.
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8
Strain the sauce into a small saucepan and whisk in the butter, 1 tablespoon at a time.
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9
Season the sauce with salt and pepper.
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10
In a medium saucepan, cover the yucca with water and boil over moderately high heat until tender, 25 minutes.
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11
Drain well.
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12
Return the yucca to the saucepan and shake over moderate heat for 10 seconds to dry it out.
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13
Remove from the heat and mash the yucca with a potato masher.
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14
Mash in the milk and then the butter.
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15
Season with salt and pepper; keep warm.
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16
In a large skillet, heat the vegetable oil.
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17
Season the tenderloins with salt and pepper and cook over moderately high heat until richly browned on the bottom, about 3 minutes.
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18
Reduce the heat to moderate and cook for 4 minutes longer.
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19
Turn the tenderloins and cook until medium-rare, about 5 minutes.
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20
Spoon the mashed yucca onto plates and top with the tenderloins.
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21
Spoon the sauce over the meat and serve.
