Adobo-Rubbed Beef Tenderloin with Bay-Steamed Broccoli

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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2 large dried guajillo chiles
1 large dried ancho chile
1 small dried chipotle chile
Boiling water
3 garlic cloves, unpeeled
1 medium tomato, cored
2 Tbsp minced onion
1/4 tsp dried oregano
1/4 tsp ground cumin
1/4 tsp dried thyme
Pinch of ground cloves
1 Tbsp cider vinegar
Freshly ground black pepper
2 Tbsp vegetable oil
One 2-lb center-cut beef tenderloin roast
Bay-steamed broccoli, for serving


Preheat the broiler. Break open all of the chiles and discard the seeds, stems and membranes. Heat a cast-iron skillet over moderate heat. Add the chiles, skin side down, to the skillet and toast until blistered, about 4 minutes. Transfer the chiles to a heatproof bowl and cover with boiling water. Set aside until softened.

Add the garlic to the skillet and cook over moderately low heat until softened, about 10 minutes per side. Peel and finely chop. Add the tomato, cored side down, to the skillet and cook over moderately low heat, turning once, until charred, about 5 minutes per side. Peel and coarsely chop.

Drain the chiles and transfer to a blender. Add the garlic, tomato, onion, oregano, cumin, thyme, cloves, vinegar and 1/4 teaspoon of pepper and puree until smooth. In a medium skillet, heat 1 tablespoon of the oil. Add the adobo puree and cook over moderately high heat, stirring often, until thickened, about 4 minutes remove from the heat and let cool completely.

Place the tenderloin in a large, shallow dish and season with salt and pepper. Coat the tenderloin with the adobo paste, cover and refrigerate overnight. Bring to room temperature before roasting.

Preheat the oven to 400°. In a large, ovenproof skillet, heat the remaining 1 tablespoon of oil until shimmering. Wipe most of the marinade from the tenderloin, leaving a thin coat. Add the tenderloin to the skillet and brown on all sides over moderately high heat. Transfer the skillet to the oven and roast the tenderloin for about 25 minutes or until an instant-read thermometer inserted in the center registers 130° for medium-rare transfer to a carving board and let rest for 10 minutes. Carve the tenderloin into 1-inch slices and serve with the Bay-Steamed Broccoli.

Serves 4 to 6.

Recipe by Jeff Jackson,