Carne Asada con Chile Guajillo
(Grilled Beef Tenderloin
with Spicy Red Chile Guajillo Sauce)
Sauce:
4 oz. dried chiles guajillos or New Mexico chiles
(about 16 medium),
stemmed, seeded and torn into flat pieces
5 cloves garlic, unpeeled
1/2 tsp. cumin seeds
1/2 tb. dried oregano, preferably Mexican
2-1/2 to 3 cups defatted
reduced-sodium beef stock
1 tb. vegetable oil
1 tb. sugar or to taste
1/2 tsp salt or to taste
Meat & Marinade:
1 tb. cider vinegar
1 2-lb. piece beef tenderloin, trimmed of fat
1/2 tb. vegetable oil
To prepare sauce:
On a heavy ungreased griddle or skillet
set over medium
heat, toast chiles,
a few at a time, pressing them down
with a spatula for
a few seconds,
then flipping and pressing again;
be careful not to burn
the chiles
or the sauce will be bitter.
Transfer the toasted chiles to a
bowl,
cover with boiling water,
weight with a plate and let soak for 30
minutes.
Drain.
Meanwhile,
roast garlic cloves on the same
griddle or skillet, turning
them often,
until soft and blackened in spots,
about 15 minutes.
Cool,
peel and chop.
Pulverize the cumin and oregano
in a spice grinder
or mortar and pestle ,
then place in a blender,
along with the drained chiles,
garlic, and 1 cup
of the beef stock.
Blend until smooth,
then strain through a medium-mesh
sieve.
Heat 1 tb. oil in a wide, large saucepan
over medium-high heat.
When hot
enough to make
a drop of the puree sizzle,
add puree all at once.
Reduce
heat to low, and simmer,
stirring regularly,
until the mixture reduces to
a dark,
thick puree, 10-15 minutes.
Add 1-1/2 cups stock,
partially
cover and simmer,
stirring frequently to prevent scorching,
about 45
minutes.
Season with sugar and salt.
Thin with a little extra stock,
if
necessary,
to give the sauce the consistency
of heavy cream.
(The sauce
can be made ahead
and stored, covered,
in the refrigerator for up to 2 days.)
To marinate and cook beef:
Combine vinegar with 3 tb. of the sauce.
Brush the mixture over tenderloin.
Place the meat in a shallow dish,
cover with plastic wrap
and refrigerate
for at least 2 hours,
preferably
overnight.
Prepare a charcoal fire
or preheat a gas grill.
Brush the meat with oil
and grill with the cover on,
turning the meat regularly,
to desired
doneness--
120 degrees F for rare,
145 degrees for medium.
Remove to a
rack set over a plate and let rest
in a very low oven
for 10 minutes
before serving.
Just before serving,
reheat the sauce
and slice the meat.
Spoon the sauce
onto warm dinner plates
and top with the beef.
