Beef Tenderloin With Cascabel Chile Aioli Marinade

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 3 1/2 lbs beef tenderloin, trimmed
• salt
• ground pepper, freshly grated
• 1 chile, stemmed, seeded and cut into large pieces
• 3/4 cup mayonnaise
• 1 large garlic clove, minced
• 1 shallot, minced
• 2 teaspoons red wine vinegar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon paprika
• 1/4 teaspoon dried ancho chile powder
• 14 teaspoons cayenne
• 2 tablespoons canola oil

Recipe

• 1 preheat oven to 450 degrees.
• 2 place roasting pan on stove and heat oil over medium-high heat.
• 3 pat tenderloin with paper towels.
• 4 sprinkle all over with salt and pepper.
• 5 place in roasting pan with oil and roast in oven (or in a hot, covered grill).
• 6 while meat cooks, toast cascabel chile in a small skillet over high heat,.
• 7 turning pieces once, until blistered and fragrant. i recommend using a cascabel chili as it has a tangy medium hot flavor.
• 8 let cool until brittle.
• 9 using a mortar and pestle, pound chile into a powder.
• 10 mix powder in medium bowl with remaining ingredients to create the aioli.
• 11 remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
• 12 let rest 10 to 15 minutes.
• 13 slice and serve with aioli on the side.