Tenderloin With Chili Sauce Recipe

Name: Tenderloin With Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -6 assorted colored corn tortillas (in small strips); canola oil (as needed); salt & fresh ground pepper (to taste); 2 avocados (pitted, peeled, chopped); 12 red bell pepper (minced); 12 small onion (minced); 1 lime, juice of; 2 dried New Mexico chiles; 12 large onion (chunked); 3 garlic cloves (minced); 6 tomatoes (seeded, halved); 1 cup chicken stock; 4 beef tenderloin steaks (2 inches thick); 1 tablespoon olive oil; 2 teaspoons brown sugar; ¼ cup manchego cheese (shredded); cilantro (minced)

Servings: persons

4 -6 assorted colored corn tortillas (in small strips)
canola oil (as needed)
salt & fresh ground pepper (to taste)
2 avocados (pitted, peeled, chopped)
12 red bell pepper (minced)
12 small onion (minced)
1 lime, juice of
2 dried New Mexico chiles
12 large onion (chunked)
3 garlic cloves (minced)
6 tomatoes (seeded, halved)
1 cup chicken stock
4 beef tenderloin steaks (2 inches thick)
1 tablespoon olive oil
2 teaspoons brown sugar
¼ cup manchego cheese (shredded)
cilantro (minced)

1
Prepare tortillas.
2
Heat a little oil in a deep skillet.
3
Fry tortillas until golden.
4
Remove to paper towels.
5
Season.
6
Repeat until all are cooked.
7
Set aside.
8
Combine the avocado, bell pepper, onion lime and salt and pepper.
9
Chill until needed.
10
Toast chilies in a dry skillet until charred.
11
Remove.
12
Tear and seed.
13
Heat broiler.
14
In a skillet combine the onion, garlic, and tomatoes.
15
Place under broiler for 15 minutes or until well charred.
16
Plce on stove over high heat.
17
Add stock.
18
Deglaze.
19
Place in a food processor.
20
Add chilies.
21
Puree until smooth.
22
Season.
23
Set aside.
24
Clean out skillet.
25
Season steaks.
26
Heat oil in skillet.
27
Add steaks.
28
Sear 3 minutes each side or according to taste.
29
Remove.
30
Place on a plate.
31
Keep warm.
32
To skillet add chili puree and sugar.
33
Simmer 20 minutes.
34
Return steaks to pan.
35
Re-heat and coat well.
36
Place some sauce on plates.
37
Top with a steak and avocado mix, cheese and cilantro.
38
Surround with chips.

958

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 -6 assorted colored corn tortillas (in small strips), canola oil (as needed), salt & fresh ground pepper (to taste), 2 avocados (pitted, peeled, chopped), and more.

Yes, Tenderloin With Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tenderloin With Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions