Beef Steaks with Red Chile and Wine Sauce


Serves: 4
Total Calories: 255

Ingredients

2 , ancho chile kimmy, , toasted and seeded
..........Click the Edit tab and select this entry to follow preparation instructions.
2 plum tomatoes, cut in half lengthwise
2 cloves garlic (medium), peeled
1/8 teaspoon crushed red pepper
1 cup canned fat-free reduced-sodium chicken broth
2 tablespoons olive oil
1/2 cup dry red wine
1 tablespoon unsalted butter
1 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 (6-ounce) beef tenderloin steaks or New York strip steaks, 3/4 inch thick

Directions:

1. Prepare the ancho chiles, then cut them into pieces and soak in hot water to soften, 15 minutes. Meanwhile put the tomatoes and garlic cloves in a small, dry nonstick skillet and panroast them, turning occasionally with tongs, until the garlic is slightly soft with some brown spots, about 5 minutes. Transfer to a blender. Continue to cook the tomatoes another 2 to 3 minutes, or until they are charred a bit on both sides. Add to the blender with the garlic. Add the soaked ancho chiles, the crushed red pepper, and 1/2 cup of the chicken broth. Blend until very smooth. Reserve in the blender.

2. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the puréed mixture gently to the pan (so it won't splatter) and cook, stirring, 1 minute. Add the wine and the remaining chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, stirring frequently to prevent sticking, until reduced and thickened, about 10 minutes. Stir in the butter and 1/2 teaspoon of the salt. Reserve off heat.

3. Heat the remaining oil in a large nonstick skillet over medium-high heat. Season the steaks with salt and pepper. Cook the steaks 3 to 4 minutes per side or until browned on the outside and pink and juicy inside, or adjust time for desired doneness. Reheat the sauce. Serve the steaks with a portion of the sauce spooned on top. Pass any remaining sauce at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 95

This Beef Steaks with Red Chile and Wine Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Meats
Baby Back Ribs with Tamarind
Barbecued Pork Steak Marinated in Red Chile Paste
Basic Shredded Beef
Basic Shredded Pork
Beef Fillet Strips in Onion Sauce
Beef Fillet Strips with Tomatoes, Peppers, and Onions
Beef Short Ribs
Beef Steaks with Red Chile and Wine Sauce
Beef Tenderloin Steaks, Yucatán Style
Beef Tenderloin, Huasteca Style
Beef and Cheese Volcano
Beef or Veal Tongue in Vinaigrette
Beef or Veal Tongue with Almond Sauce
Beef, Vegetable, and Red Chile Stew
Boiled Rump Roast
Breaded Veal Cutlet
Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce
Chuck Steak with Chihuahua Chile Salsa
Crisp Pork Tidbits
Crisp Shredded Pork
Durango Beef Stew
Flank Steak with Mushrooms and Green Chile Strips
Flank Steak with Tomatillo and Sweet Pepper Salsa
Grilled Beef, Sonoran Style, with Onions and Chile Strips
Grilled or Spit-Roasted Pork
Ground Pork Patties
Lamb Shanks in Ancho Chile and Red Wine Sauce
Lamb Steaks with Chili Rub
Lamb Stew, Yucatán Style
Lamb in Chile Broth
Lamb in Red Chile Stew
Lamb in Red Chile with Potatoes and Zucchini
Leg of Lamb in Chile Sauce
Liver with Onions, Raisins, and Jalapeños
Mexican Dried Beef
Mexican Meatloaf with Ranchera Sauce
Mexican Pork Sausage
Minced Spicy Pork
Oven-Barbecued Beef
Oven-Roasted Lamb, Monterrey Style
Pan-Broiled Steak with Onions and Chipotle
Pork "Tablecloth Stainer"
Pork Chops with Lime Butter
Pork Chops with Poblano Chile Sauce
Pork Loin Roast with Red Onion Sauce
Pork Roast with Peanut Mole
Pork Roast with Plantains and Tangerines
Pork Shank, Yucatán Style
Pork Stew from Puebla
Pork Stew with Pineapple
Pork Stew with Poblano Chiles and Corn
Pork Tenderloin with Red Sesame Seed Sauce
Pork Tenderloin with Serrano Chile Cream Sauce
Pork and Green Chiles
Pork and Vegetables in Yellow Mole with Masa Dumplings
Pork in Guajillo Chile Sauce with Avocado
Pork in Tomatillo Sauce
Pork in Tomato Sauce with Diced Zucchini
Pork with Black Beans and Chipotle Chiles
Pork, Vegetable, and Chile Stew
Purslane with Pork
Rib Steaks with Ancho Chile-Red Pepper Cream Sauce
Shredded Beef with Onion and Tomatoes
Skirt Steak, Guadalajara Style
Steak with Avocado Butter and Mango Salsa
Steak with Cascabel Chile and Lime
Steak with Red Chiles
Steak with Tomato and Chili Sauce
Steak, Yucatán Style, with Green Seasoning Paste
Tequila-Lime Flank Steak with Pickled Red Onions
Veal Stew in Red Pumpkin Seed Sauce
Veal in Sweet Red Pepper Sauce
Wedding Pork in Red Chile Sauce
Yucatán Grilled Pork Steak




"I must say this is the best recipe software I have ever owned."
-Rob

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David

"Your software is the best recipe organizer and menu planner out there!"
-Toni

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill

My favorite is the Cook'n Recipe App.
-Tom