Beef Tenderloin Asturias

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

Steaks:

1/4 cup olive oil
4 (6 oz.) beef tenderloin steaks
salt and pepper to taste

Sauce:

1 small onion, minced
1 red Fresno chile, sliced thin
1 Tbsp. paprika
1/4 cup dry white wine
1/2 cup beef broth
4 oz. Spanish blue cheese, such as Cabrales or Valdeon
2 Tbsp. chopped parsley

Instructions:

Heat the olive oil in a large skillet over medium-high heat until smoking. Season the steaks to taste with salt and pepper, then sear on both sides in the hot oil. Reduce the heat to medium and continue cooking until the steaks reach the desired doneness, about 6 minutes for medium-rare. Remove the steaks from the skillet and keep them warm.

Stir in minced onion and chile and cook until the onion is softened and translucent, about 5 minutes. Season the vegetables with the paprika and cook for an additional minute. Increase the heat to medium-high and pour in the wine. Simmer until the wine has reduced by half, then add the beef broth and return the saucepan to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.

To serve:

Pour the sauce over the steaks and sprinkle with the chopped parsley. Serve with chipotle mashed potatoes and roasted corn.

This recipe is adapted from one on AllRecipes.com.